. "The cholesterol content determined in samples of fresh fish analyzed in the study ranged from 256.73 +- 10.74 mg.kg -1 of salmon to 982.80 +- 64.45 for mackerel. There was no significant dependence on the fat content in fish. From the results it is evident that the variability in cholesterol content is important, but independent of the division freshwater - saltwater fish ."@en . . "16270" . "Vorlov\u00E1, Lenka" . "Borkovcov\u00E1, Ivana" . . . "Maso" . "3"^^ . . . "U vzork\u016F \u010Derstv\u00FDch sladkovodn\u00EDch a mo\u0159sk\u00FDch ryb zakoupen\u00FDch v brn\u011Bnsk\u00E9 tr\u017En\u00ED byl stanoven obsah cholesterolu po p\u0159edchoz\u00ED saponifikaci a extrakci metodou HPLC. Aktu\u00E1ln\u00ED obsah cholesterolu stanoven\u00FD ve vzorc\u00EDch \u010Derstv\u00FDch ryb, analyzovan\u00FDch v r\u00E1mci studie se pohyboval v rozmez\u00ED 256,73 +- 10,74 mg.kg-1u lososa do 982,80 +- 64,45 u makrely. Nebyla nalezena signifikantn\u00ED z\u00E1vislost na obsahu tuku u ryb. Z v\u00FDsledk\u016F je z\u0159ejm\u00E9, \u017Ee variabilita v obsahu cholesterolu je v\u00FDznamn\u00E1, av\u0161ak nez\u00E1visl\u00E1 na \u010Dlen\u011Bn\u00ED sladkovodn\u00ED - mo\u0159sk\u00E9 ryby."@cs . "cholesterol; fish"@en . "RIV/62157124:16270/11:43870755!RIV12-MSM-16270___" . "Aktu\u00E1ln\u00ED pohled na obsah cholesterolu v ryb\u00EDm mase" . "Aktu\u00E1ln\u00ED pohled na obsah cholesterolu v ryb\u00EDm mase"@cs . . "1210-4086" . . "[B16CD7B0CB66]" . "RIV/62157124:16270/11:43870755" . . "Aktu\u00E1ln\u00ED pohled na obsah cholesterolu v ryb\u00EDm mase" . . "185037" . . "CZ - \u010Cesk\u00E1 republika" . "3"^^ . "Kostrhounov\u00E1, Romana" . . "22" . "6" . . . "3"^^ . "Z(MSM6215712402)" . . . "Aktu\u00E1ln\u00ED pohled na obsah cholesterolu v ryb\u00EDm mase"@cs . "Actual kontent of cholesterol in fish meat"@en . "Actual kontent of cholesterol in fish meat"@en . "U vzork\u016F \u010Derstv\u00FDch sladkovodn\u00EDch a mo\u0159sk\u00FDch ryb zakoupen\u00FDch v brn\u011Bnsk\u00E9 tr\u017En\u00ED byl stanoven obsah cholesterolu po p\u0159edchoz\u00ED saponifikaci a extrakci metodou HPLC. Aktu\u00E1ln\u00ED obsah cholesterolu stanoven\u00FD ve vzorc\u00EDch \u010Derstv\u00FDch ryb, analyzovan\u00FDch v r\u00E1mci studie se pohyboval v rozmez\u00ED 256,73 +- 10,74 mg.kg-1u lososa do 982,80 +- 64,45 u makrely. Nebyla nalezena signifikantn\u00ED z\u00E1vislost na obsahu tuku u ryb. Z v\u00FDsledk\u016F je z\u0159ejm\u00E9, \u017Ee variabilita v obsahu cholesterolu je v\u00FDznamn\u00E1, av\u0161ak nez\u00E1visl\u00E1 na \u010Dlen\u011Bn\u00ED sladkovodn\u00ED - mo\u0159sk\u00E9 ryby." . .