. "Vorlov\u00E1, L." . "Sledov\u00E1n\u00ED bodu mrznut\u00ED a obsahu voln\u00FDch mastn\u00FDch kyselin v konzumn\u00EDm ml\u00E9ce"@cs . "RIV/62157124:16270/04:00000187!RIV/2005/MSM/162705/N" . "Aktu\u00E1lne probl\u00E9my rie\u0161en\u00E9 v agrokomplexe. Medzin\u00E1rodn\u00ED vedeck\u00FD semin\u00E1r pracovn\u00EDk\u016F. Sborn\u00EDk vedeck\u00FDch pr\u00E1c." . "2004-11-19+01:00"^^ . "The aim of this study was to a monitoring of selected attributes of the quality of heat treated milk produced in the Czech Republic. Senzoric changes were found in five samples of pasteurized milk in 35 of investigated ones. The mean value of freezing point of heat treated milk was -0,519 oC, and the mean content of free fatty acid was 47,53 mmol.kg-1milk fat. Differences in freezing point and free fatty acids between pasteurized and UHT milk were found. The seasonal variance was noted."@en . "16270" . . "C\u00EDlem pr\u00E1ce bylo sledov\u00E1n\u00ED vybran\u00FDch parametr\u016F konzumn\u00EDho ml\u00E9ka z tr\u017En\u00ED s\u00EDt\u011B \u010CR. Z 35 vzork\u016F pasterovan\u00E9ho ml\u00E9ka 5 vzork\u016F vykazovalo v dob\u011B vy\u0161et\u0159en\u00ED z\u0159eteln\u00E9 senzorick\u00E9 zm\u011Bny. Byla stanovena pr\u016Fm\u011Brn\u00E1 hodnota bodu mrznut\u00ED konzumn\u00EDho ml\u00E9ka -0,519 oC, zaznamen\u00E1ny m\u00EDrn\u011B odli\u0161n\u00E9 hodnoty u ml\u00E9ka pasterovan\u00E9ho a trvanliv\u00E9ho a d\u00E1le sez\u00F3nn\u00ED vliv. Pr\u016Fm\u011Brn\u00E1 hodnota voln\u00FDch mastn\u00FDch kyselin konzumn\u00EDho ml\u00E9ka byla 47,53 mmol.kg-1ml\u00E9\u010Dn\u00E9ho tuku, s vy\u0161\u0161\u00EDmi hodnotami v ml\u00E9ce pasterovan\u00E9m v letn\u00EDm obdob\u00ED."@cs . "Monitoring of freezing point and free fatty acids content in the treated milk"@en . "Jan\u0161tov\u00E1, B." . . "Sledov\u00E1n\u00ED bodu mrznut\u00ED a obsahu voln\u00FDch mastn\u00FDch kyselin v konzumn\u00EDm ml\u00E9ce" . "394"^^ . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "Monitoring of freezing point and free fatty acids content in the treated milk"@en . "Sledov\u00E1n\u00ED bodu mrznut\u00ED a obsahu voln\u00FDch mastn\u00FDch kyselin v konzumn\u00EDm ml\u00E9ce" . . . "C\u00EDlem pr\u00E1ce bylo sledov\u00E1n\u00ED vybran\u00FDch parametr\u016F konzumn\u00EDho ml\u00E9ka z tr\u017En\u00ED s\u00EDt\u011B \u010CR. Z 35 vzork\u016F pasterovan\u00E9ho ml\u00E9ka 5 vzork\u016F vykazovalo v dob\u011B vy\u0161et\u0159en\u00ED z\u0159eteln\u00E9 senzorick\u00E9 zm\u011Bny. Byla stanovena pr\u016Fm\u011Brn\u00E1 hodnota bodu mrznut\u00ED konzumn\u00EDho ml\u00E9ka -0,519 oC, zaznamen\u00E1ny m\u00EDrn\u011B odli\u0161n\u00E9 hodnoty u ml\u00E9ka pasterovan\u00E9ho a trvanliv\u00E9ho a d\u00E1le sez\u00F3nn\u00ED vliv. Pr\u016Fm\u011Brn\u00E1 hodnota voln\u00FDch mastn\u00FDch kyselin konzumn\u00EDho ml\u00E9ka byla 47,53 mmol.kg-1ml\u00E9\u010Dn\u00E9ho tuku, s vy\u0161\u0161\u00EDmi hodnotami v ml\u00E9ce pasterovan\u00E9m v letn\u00EDm obdob\u00ED." . "RIV/62157124:16270/04:00000187" . "80-8069-477-8" . "586523" . "Nitra" . . "349-352" . "Nitra" . "[0805B0B48011]" . . . . "Z(MSM 162700005)" . . . . "Sledov\u00E1n\u00ED bodu mrznut\u00ED a obsahu voln\u00FDch mastn\u00FDch kyselin v konzumn\u00EDm ml\u00E9ce"@cs . . "2"^^ . . "2"^^ . . . . "free fatty acids;content in the treated;milk"@en .