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Histological examination of snail meat specialities

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F01%3A00000613" target="_blank" >RIV/62157124:16270/01:00000613 - isvavai.cz</a>

  • Alternative codes found

    RIV/62157124:16170/01:00000613

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Histological examination of snail meat specialities

  • Original language description

    Histological methods serve differentiation and identification of individual parts of food stuffs of animal and herbal origin. Examination of the snail body and two commercial products has been carried out.

  • 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

    2001

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Fleischwirtschaft

  • ISSN

    0015-363X

  • e-ISSN

  • Volume of the periodical

    81

  • Issue of the periodical within the volume

    12

  • Country of publishing house

    DE - GERMANY

  • Number of pages

    1

  • Pages from-to

    96-97

  • UT code for WoS article

  • EID of the result in the Scopus database