. . "FERMENTED MEAT PRODUCT WITH THE CONTENT OF PROBIOTIC CULTURE"@en . . "RIV/70883521:28110/11:63509474" . . . . . "Z(MSM2672286101), Z(MSM7088352101)" . . . . . . . . "Jedn\u00E1 se o tepeln\u011B neopracovan\u00FD fermentovan\u00FD masn\u00FD v\u00FDrobek typu klob\u00E1sa resp. sal\u00E1m. V\u00FDchoz\u00ED surovinou je maso hov\u011Bz\u00ED a/nebo vep\u0159ov\u00E9 a/nebo skopov\u00E9. D\u00EDlo je obohaceno probiotickou bakteri\u00E1ln\u00ED kulturou, kter\u00E1 pln\u00ED z\u00E1rove\u0148 funkci fermenta\u010Dn\u00ED startovac\u00ED kultury p\u0159i\u010Dem\u017E se pomno\u017E\u00ED a dlouhodob\u011B dosahuje vysok\u00FDch po\u010Dt\u016F \u0159\u00E1dov\u011B 107. Tohoto efektu je dosa\u017Eeno tak\u00E9 p\u0159\u00EDdavkem p\u0159\u00EDslu\u0161n\u00FDch prebiotik (vl\u00E1knina, syrov\u00E1tka), kter\u00E9 je\u0161t\u011B zvy\u0161uj\u00ED zdravotn\u00ED benefit v\u00FDrobku."@cs . "FERMENTOVAN\u00DD MASN\u00DD V\u00DDROBEK S OBSAHEM PROBIOTICK\u00C9 KULTURY"@cs . "Holko, Ivan" . "Hrab\u011B, Jan" . "2011-02-24+01:00"^^ . "Jedn\u00E1 se o tepeln\u011B neopracovan\u00FD fermentovan\u00FD masn\u00FD v\u00FDrobek typu klob\u00E1sa resp. sal\u00E1m. V\u00FDchoz\u00ED surovinou je maso hov\u011Bz\u00ED a/nebo vep\u0159ov\u00E9 a/nebo skopov\u00E9. D\u00EDlo je obohaceno probiotickou bakteri\u00E1ln\u00ED kulturou, kter\u00E1 pln\u00ED z\u00E1rove\u0148 funkci fermenta\u010Dn\u00ED startovac\u00ED kultury p\u0159i\u010Dem\u017E se pomno\u017E\u00ED a dlouhodob\u011B dosahuje vysok\u00FDch po\u010Dt\u016F \u0159\u00E1dov\u011B 107. Tohoto efektu je dosa\u017Eeno tak\u00E9 p\u0159\u00EDdavkem p\u0159\u00EDslu\u0161n\u00FDch prebiotik (vl\u00E1knina, syrov\u00E1tka), kter\u00E9 je\u0161t\u011B zvy\u0161uj\u00ED zdravotn\u00ED benefit v\u00FDrobku." . "\u00DA\u0159ad pr\u016Fmyslov\u00E9ho vlastnictv\u00ED" . . "RIV/70883521:28110/11:63509474!RIV12-MSM-28110___" . "FERMENTOVAN\u00DD MASN\u00DD V\u00DDROBEK S OBSAHEM PROBIOTICK\u00C9 KULTURY"@cs . . "It is fermented meat product sausage type. The starting material is beef and / or pork and / or sheep meat. The mixture is enriched with probiotic bacterial culture, which performs the function of fermentation starter culture being propagated and is achieving high numbers up to 107 This effect is also achieved by the addition of prebiotics (wheat fiber, whey), which further increase the health benefit of this product."@en . "28110" . . "fermented meat product, probiotic, fiber"@en . . "FERMENTOVAN\u00DD MASN\u00DD V\u00DDROBEK S OBSAHEM PROBIOTICK\u00C9 KULTURY" . "21816" . . "2"^^ . "\u0160alakov\u00E1, Alexandra" . "Roubal, Petr" . "199539" . . . "Prague" . . "4"^^ . . "FERMENTOVAN\u00DD MASN\u00DD V\u00DDROBEK S OBSAHEM PROBIOTICK\u00C9 KULTURY" . . "[EEFBD6A9AD45]" . "FERMENTED MEAT PRODUCT WITH THE CONTENT OF PROBIOTIC CULTURE"@en .