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Mechanisms of Food Aditivies, Treatments, and Preservation technology

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00016070" target="_blank" >RIV/60461373:22330/05:00016070 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Mechanisms of Food Aditivies, Treatments, and Preservation technology

  • Original language description

    Mechanisms of spoilage of fresh and processed produce (Physiklogical changes, Enzynatic changes, Chemical Changes,Microbiolgical changes), Methods for preserving Fresh and Procesed Produce (Prevention of physiological changes, Prevention of Enzymatic changes, Protection against microbial spoilage)

  • Czech name

    Mechanisms of Food Aditivies, Treatments, and Preservation technology

  • Czech description

    Mechanisms of spoilage of fresh and processed produce (Physiklogical changes, Enzynatic changes, Chemical Changes,Microbiolgical changes), Methods for preserving Fresh and Procesed Produce (Prevention of physiological changes, Prevention of Enzymatic changes, Protection against microbial spoilage)

Classification

  • Type

    C - Chapter in a specialist book

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2005

  • Confidentiality

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

Data specific for result type

  • Book/collection name

    Produce Degradation, Pathways and Prevention

  • ISBN

    0-8493-1902-1,

  • Number of pages of the result

    47

  • Pages from-to

    293-340

  • Number of pages of the book

  • Publisher name

    CRC Press

  • Place of publication

    Boca Raton

  • UT code for WoS chapter