. "Sledov\u00E1n byl vliv pou\u017Eit\u00ED p\u0159\u00EDdatn\u00E9 l\u00E1tky antioxidantu E315 na oxidaci tuk\u016F a dal\u0161\u00ED vybran\u00E9 chemick\u00E9 parametry u experiment\u00E1ln\u00EDch klob\u00E1s obsahuj\u00EDc\u00EDch r\u016Fzn\u00FD pod\u00EDl (30%, 45% a 60%) masa kapra obecn\u00E9ho (Cyprinus Carpio L.). Ve srovn\u00E1n\u00ED se vzorky bez p\u0159\u00EDdavku antioxidantu E315 obsahovaly vzorky se 30% pod\u00EDlem ryb\u00EDho masa a p\u0159\u00EDdavkem E315 m\u00E9n\u011B peroxid\u016F a v\u00EDce malondialdehydu a naopak, ve vzorc\u00EDch se 45% a 60% pod\u00EDlem kapra byla zji\u0161t\u011Bna vy\u0161\u0161\u00ED hodnota peroxid\u016F a m\u00E9n\u011B malondialdehydu." . . "2"^^ . "Effect of the food additive antioxidant E315 on lipid oxidation and selected chemical parameters of experimental sausages containing different ratio (30%, 45% and 60%) of meat from common carp (Cyprinus Carpio L.) was investigated. Samples containing 30% of fish meat with an addition of the food antioxidant E315 had the lower peroxide value and the highest content of malondialdehyde? and conversely, samples containing 45% and 60% of fish meat with antioxidant had the highest peroxide value and the lower content of malondialdehyde, in comparison to the samples without the additive E315."@en . "178736" . . . "Ka\u0161par, Ladislav" . "RIV/62157124:16270/12:43871198" . . . "S" . "8"^^ . "2"^^ . . . . . . "Vybran\u00E9 chemick\u00E9 parametry v\u00FDrobk\u016F typu klob\u00E1s s pod\u00EDlem kapra obecn\u00E9ho (Cyprinus Carpio L.)" . . . "protein; lipid; quality; sausage; carp; fish meat"@en . "Vybran\u00E9 chemick\u00E9 parametry v\u00FDrobk\u016F typu klob\u00E1s s pod\u00EDlem kapra obecn\u00E9ho (Cyprinus Carpio L.)"@cs . "16270" . . . . "Selected chemical parameters sausage-type products with a share of common carp (Cyprinus Carpio L.)"@en . "Vybran\u00E9 chemick\u00E9 parametry v\u00FDrobk\u016F typu klob\u00E1s s pod\u00EDlem kapra obecn\u00E9ho (Cyprinus Carpio L.)"@cs . "Buchtov\u00E1, Hana" . "Selected chemical parameters sausage-type products with a share of common carp (Cyprinus Carpio L.)"@en . "Ko\u0161ice" . "Ko\u0161ice" . "978-80-89385-21-8" . "2012-10-15+02:00"^^ . "Sledov\u00E1n byl vliv pou\u017Eit\u00ED p\u0159\u00EDdatn\u00E9 l\u00E1tky antioxidantu E315 na oxidaci tuk\u016F a dal\u0161\u00ED vybran\u00E9 chemick\u00E9 parametry u experiment\u00E1ln\u00EDch klob\u00E1s obsahuj\u00EDc\u00EDch r\u016Fzn\u00FD pod\u00EDl (30%, 45% a 60%) masa kapra obecn\u00E9ho (Cyprinus Carpio L.). Ve srovn\u00E1n\u00ED se vzorky bez p\u0159\u00EDdavku antioxidantu E315 obsahovaly vzorky se 30% pod\u00EDlem ryb\u00EDho masa a p\u0159\u00EDdavkem E315 m\u00E9n\u011B peroxid\u016F a v\u00EDce malondialdehydu a naopak, ve vzorc\u00EDch se 45% a 60% pod\u00EDlem kapra byla zji\u0161t\u011Bna vy\u0161\u0161\u00ED hodnota peroxid\u016F a m\u00E9n\u011B malondialdehydu."@cs . "ELSEWA, s.r.o." . "[45D870BC4114]" . "Vybran\u00E9 chemick\u00E9 parametry v\u00FDrobk\u016F typu klob\u00E1s s pod\u00EDlem kapra obecn\u00E9ho (Cyprinus Carpio L.)" . . . "RIV/62157124:16270/12:43871198!RIV13-MSM-16270___" . "Zborn\u00EDk publik\u00E1ci\u00ED zo XIV. ro\u010Dn\u00EDka odbornej konferencie s medzin\u00E1rodnou \u00FA\u010Das\u0165ou Mana\u017Ement bezpe\u010Dnosti a kvality potravin\u00E1rskych v\u00FDrobkov" . . .