<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://salt.semanticauthoring.org/ontologies/sdo#hasOrderNumber>	"006.003" .
<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://salt.semanticauthoring.org/ontologies/sdo#hasParagraph>	<http://linked.opendata.cz/resource/sukl/spc/paragraph/SPC149265_doc-6-3-5> .
<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://salt.semanticauthoring.org/ontologies/sdo#hasParagraph>	<http://linked.opendata.cz/resource/sukl/spc/paragraph/SPC149265_doc-6-3-9> .
<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://salt.semanticauthoring.org/ontologies/sdo#hasParagraph>	<http://linked.opendata.cz/resource/sukl/spc/paragraph/SPC149265_doc-6-3-2> .
<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://salt.semanticauthoring.org/ontologies/sdo#hasParagraph>	<http://linked.opendata.cz/resource/sukl/spc/paragraph/SPC149265_doc-6-3-4> .
<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://salt.semanticauthoring.org/ontologies/sdo#Section> .
<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://salt.semanticauthoring.org/ontologies/sdo#hasSectionTitle>	"6.3\tDoba pou\u017Eitelnosti"@cs .
<http://linked.opendata.cz/resource/sukl/spc/section/SPC149265_doc-6-3>	<http://salt.semanticauthoring.org/ontologies/sdo#hasText>	"2 roky v\u00A0neporu\u0161en\u00E9m obalu.\nPo rekonstituci:\nDoporu\u010Dujeme pou\u017E\u00EDt p\u0159\u00EDpravek ihned po protr\u017Een\u00ED t\u011Bsn\u00EDc\u00EDch \u0161v\u016F mezi 3 komorami. Stabilita v\u00A0pr\u016Fb\u011Bhu pou\u017Eit\u00ED rekonstituovan\u00E9 emulze byla prok\u00E1z\u00E1na po dobu 7 dn\u00ED u pou\u017Eit\u00ED (p\u0159i teplot\u011B 2\u00B0C a\u017E 8\u00B0C) a d\u00E1le po dobu 48 hodin p\u0159i teplot\u011B nep\u0159esahuj\u00EDc\u00ED 25\u00B0C.\nPo p\u0159id\u00E1n\u00ED aditiv (elektrolyt\u016F, stopov\u00FDch prvk\u016F, vitam\u00EDn\u016F; viz bod 6.6):\nV\u00A0p\u0159\u00EDpad\u011B p\u0159id\u00E1n\u00ED aditiv byla stabilita sm\u011Bsi v pr\u016Fb\u011Bhu pou\u017Eit\u00ED prok\u00E1z\u00E1na po dobu 7 dn\u00ED (p\u0159i teplot\u011B 2\u00B0C a\u017E 8\u00B0C) a d\u00E1le po dobu 48 hodin p\u0159i teplot\u011B nep\u0159esahuj\u00EDc\u00ED 25\u00B0C.\nZ\u00A0mikrobiologick\u00E9ho hlediska m\u00E1 b\u00FDt po p\u0159id\u00E1n\u00ED jak\u00E9hokoliv aditiva sm\u011Bs pou\u017E\u00EDt okam\u017Eit\u011B. Nen\u00ED-li pou\u017Eita okam\u017Eit\u011B, zodpov\u00EDd\u00E1 za dobu pou\u017Eitelnosti a podm\u00EDnky uchov\u00E1v\u00E1n\u00ED p\u0159ed pou\u017Eit\u00EDm u\u017Eivatel. Tato doba by za b\u011B\u017En\u00FDch podm\u00EDnek nem\u011Bla b\u00FDt del\u0161\u00ED ne\u017E 24 hodin p\u0159i teplot\u011B +2\u00B0C a\u017E +8\u00B0C, pokud aditiva nebyla p\u0159id\u00E1na v kontrolovan\u00FDch a validovan\u00FDch aseptick\u00FDch podm\u00EDnk\u00E1ch.\n"@cs .