Zinc content in meals. Are main courses obtained in the canteen of the Military University of Ground Forces in Vyškov in the Czech Republic all right?

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14510%2F11%3A00079814" target="_blank" >RIV/00216224:14510/11:00079814 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Zinc content in meals. Are main courses obtained in the canteen of the Military University of Ground Forces in Vyškov in the Czech Republic all right?

Original language description

The content of zinc of thirteen dishes obtained in Military University of Ground Forces in Vyškov was defined by means of the chemical analysis and theoretical calculation. According to the chemical analysis, the biggest amount of zinc was proven in thefollowing dishes: roast chicken with rice and cucumber salad, while the smallest amount of zinc contained fried cauliflower, chips and tatar sauce. Having compared the results of the chemical analysis and of the theoretical calculation, it was realized that it is not possible to compare these two methods because their results differ.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Problemy Higieny i Epidemiologii

ISSN

1895-4316

e-ISSN

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Volume of the periodical

92

Issue of the periodical within the volume

3

Country of publishing house

PL - POLAND

Number of pages

3

Pages from-to

523-525

UT code for WoS article

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EID of the result in the Scopus database

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