Creatine and creatinine content in meat products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F00%3A00005487" target="_blank" >RIV/60461373:22330/00:00005487 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Creatine and creatinine content in meat products
Original language description
The concentration of creatine (Cr) and creatinine (Cn) were determined by newly developed HPLC method in beef meat and chicken breast, after heat treatment at different temperature and duration. Ratio (?) of (Cr + Cn)/Cr found in heat-treated meat was co
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences, 18
ISSN
1212-1800
e-ISSN
—
Volume of the periodical
—
Issue of the periodical within the volume
18
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
2
Pages from-to
—
UT code for WoS article
—
EID of the result in the Scopus database
—