"2"^^ . "RIV/62157124:16270/05:00000083!RIV06-MSM-16270___" . "RIV/62157124:16270/05:00000083" . . . . "Fyzik\u00E1ln\u011B chemick\u00E9 zm\u011Bny v pr\u016Fb\u011Bhu chlad\u00EDrensk\u00E9ho skladov\u00E1n\u00ED \u010Derstv\u00E9 svaloviny kapra obecn\u00E9ho (Cyprinus carpio, L.)" . "80-7305-544-9" . . "V t\u00E9to pr\u00E1ci byly studov\u00E1ny zm\u011Bny fyzik\u00E1ln\u011B chemick\u00FDch ukazatel\u016F \u010Derstvosti kapra obecn\u00E9ho (Cyprinus carpio, L.). Vzorky byly prost\u011B baleny a chlad\u00EDrensky uskladn\u011Bny. V pr\u016Fb\u011Bhu studia bylo sledov\u00E1no pH, NH3, voln\u00E9 mastn\u00E9 kyseliny, TVBN (celkov\u00E9 t\u011Bkav\u00E9 dus\u00EDkat\u00E9 b\u00E1ze), peroxidy v z\u00E1vislosti na dob\u011B skladov\u00E1n\u00ED a tak\u00E9 celkov\u00FD obsah tuku. Vzorky byly analyzov\u00E1ny od 1. do 11. dne post mortem."@cs . . "Physically chemical changes during refrigerator storage of fresh meat of common carp (Cyprinus carpio, L.)"@en . "VFU Brno" . . . . "Buchtov\u00E1, Hana" . "[DDEF5237B2B4]" . . "2"^^ . "Je\u017Eek, Franti\u0161ek" . . . "Fyzik\u00E1ln\u011B chemick\u00E9 zm\u011Bny v pr\u016Fb\u011Bhu chlad\u00EDrensk\u00E9ho skladov\u00E1n\u00ED \u010Derstv\u00E9 svaloviny kapra obecn\u00E9ho (Cyprinus carpio, L.)" . "Z(MSM6215712402)" . . . "Common carp; storage; chemical changes"@en . "Fyzik\u00E1ln\u011B chemick\u00E9 zm\u011Bny v pr\u016Fb\u011Bhu chlad\u00EDrensk\u00E9ho skladov\u00E1n\u00ED \u010Derstv\u00E9 svaloviny kapra obecn\u00E9ho (Cyprinus carpio, L.)"@cs . "522370" . "97-98" . "16270" . "V t\u00E9to pr\u00E1ci byly studov\u00E1ny zm\u011Bny fyzik\u00E1ln\u011B chemick\u00FDch ukazatel\u016F \u010Derstvosti kapra obecn\u00E9ho (Cyprinus carpio, L.). Vzorky byly prost\u011B baleny a chlad\u00EDrensky uskladn\u011Bny. V pr\u016Fb\u011Bhu studia bylo sledov\u00E1no pH, NH3, voln\u00E9 mastn\u00E9 kyseliny, TVBN (celkov\u00E9 t\u011Bkav\u00E9 dus\u00EDkat\u00E9 b\u00E1ze), peroxidy v z\u00E1vislosti na dob\u011B skladov\u00E1n\u00ED a tak\u00E9 celkov\u00FD obsah tuku. Vzorky byly analyzov\u00E1ny od 1. do 11. dne post mortem." . "In this work there were some changes of certain physically chemical freshness indicators of common carp (Cyprinus carpio, L.) studied. The samples were simply wrapped and refrigerator kept. During the research pH, NH3, free fatty acid, TVBN (total volatile basic nitrogen), peroxide value depending on storage time and muscle fat content were investigated. The samples were analysed from the first to the eleventh day post mortem."@en . "Brno" . "Brno" . . "XXXV. Lenfeldovy a H\u00F6klovy dny. Konference o hygien\u011B a technologii potravin. Sborn\u00EDk." . "Fyzik\u00E1ln\u011B chemick\u00E9 zm\u011Bny v pr\u016Fb\u011Bhu chlad\u00EDrensk\u00E9ho skladov\u00E1n\u00ED \u010Derstv\u00E9 svaloviny kapra obecn\u00E9ho (Cyprinus carpio, L.)"@cs . . "2005-10-19+02:00"^^ . . . "Physically chemical changes during refrigerator storage of fresh meat of common carp (Cyprinus carpio, L.)"@en . "2"^^ .