. "2"^^ . "978-80-7375-944-5" . "Hodnocen\u00ED vybran\u00FDch jakostn\u00EDch parametr\u016F masa krokod\u00FDl\u016F \u010Desk\u00E9ho p\u016Fvodu" . . . "2"^^ . "Brno" . "Brno" . "The main aim of our work was to analyze chemical and sensory properties in selected slaughtered parts of crocodile meat. The meat obtained from Nile crocodile (Crocodylus niloticus), bred in the Czech Republic, was used as material for the research. The meat samples consisted of the following parts: shoulder, hind leg, rib eye steak and back (spinal part). Our research included the determination of protein content (219,15+-10,52 g.kg-1), fat content (27,58+-36,25 g.kg-1), dry matter content (266,37+-34,69 g.kg-1), ash content (10,63+-0,45 g.kg-1) and energy level (4899+-1312 kJ/kg) in the samples of crocodile meat."@en . . . "Hodnocen\u00ED vybran\u00FDch jakostn\u00EDch parametr\u016F masa krokod\u00FDl\u016F \u010Desk\u00E9ho p\u016Fvodu"@cs . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . . "[A3834AF9C3DC]" . . . "RIV/62157124:16270/14:43873025" . "16270" . . "C\u00EDlem n\u00E1mi proveden\u00FDch anal\u00FDz bylo stanovit chemick\u00E9 a senzorick\u00E9 parametry u vybran\u00FDch jate\u010Dn\u00FDch parti\u00ED krokod\u00FDl\u00EDho masa. Do pokusu bylo zapojeno maso ze dvou krokod\u00FDl\u016F nilsk\u00FDch (Crocodylus niloticus), kte\u0159\u00ED jsou chov\u00E1ni na \u00FAzem\u00ED \u010Cesk\u00E9 republiky. Jednotliv\u00E9 sledovan\u00E9 jate\u010Dn\u00E9 partie byly plec, k\u00FDta, ribeye steak, h\u0159bet filet. U jednotliv\u00FDch jate\u010Dn\u00FDch parti\u00ED byl stanovov\u00E1n obsah b\u00EDlkovin (219,15+-10,52 g.kg-1), obsah tuku (27,58+-36,25 g.kg-1), obsah su\u0161iny (266,37+-34,69 g.kg-1), obsah popela (10,63+-0,45 g.kg-1) a energetick\u00E1 hodnota (4899+-1312 kJ/kg)."@cs . . . . "Hodnocen\u00ED vybran\u00FDch jakostn\u00EDch parametr\u016F masa krokod\u00FDl\u016F \u010Desk\u00E9ho p\u016Fvodu" . . "fat; proteins; chemical composition; sensory properties; meat; crocodile"@en . . "6"^^ . . "RIV/62157124:16270/14:43873025!RIV15-MSM-16270___" . "Hodnocen\u00ED vybran\u00FDch jakostn\u00EDch parametr\u016F masa krokod\u00FDl\u016F \u010Desk\u00E9ho p\u016Fvodu"@cs . "2014-03-05+01:00"^^ . "C\u00EDlem n\u00E1mi proveden\u00FDch anal\u00FDz bylo stanovit chemick\u00E9 a senzorick\u00E9 parametry u vybran\u00FDch jate\u010Dn\u00FDch parti\u00ED krokod\u00FDl\u00EDho masa. Do pokusu bylo zapojeno maso ze dvou krokod\u00FDl\u016F nilsk\u00FDch (Crocodylus niloticus), kte\u0159\u00ED jsou chov\u00E1ni na \u00FAzem\u00ED \u010Cesk\u00E9 republiky. Jednotliv\u00E9 sledovan\u00E9 jate\u010Dn\u00E9 partie byly plec, k\u00FDta, ribeye steak, h\u0159bet filet. U jednotliv\u00FDch jate\u010Dn\u00FDch parti\u00ED byl stanovov\u00E1n obsah b\u00EDlkovin (219,15+-10,52 g.kg-1), obsah tuku (27,58+-36,25 g.kg-1), obsah su\u0161iny (266,37+-34,69 g.kg-1), obsah popela (10,63+-0,45 g.kg-1) a energetick\u00E1 hodnota (4899+-1312 kJ/kg)." . "Tesa\u0159ov\u00E1, Simona" . . "19580" . . "Buchtov\u00E1, Hana" . "Selected quality parameters chracterization of crocodile meat produced in Czech Republic"@en . "I" . . "Selected quality parameters chracterization of crocodile meat produced in Czech Republic"@en . "Sborn\u00EDk XL. konference o jakosti potravin a potravinov\u00FDch surovin - Ingrovy dny 2014" . .