Changes in hygienic quality of vacuum-packed pork during storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F02%3A00000389" target="_blank" >RIV/62157124:16270/02:00000389 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Changes in hygienic quality of vacuum-packed pork during storage
Original language description
Hygienic quality of boned vacuum-packed pork was monitored during storage by sensory (colour,odor,meat juice), chemical (pH ammonia,D-L-form lactic acid) and microbiological (lactacidogenic bacteria) methods
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta veterinaria
ISSN
0001-7213
e-ISSN
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Volume of the periodical
71
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
255-262
UT code for WoS article
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EID of the result in the Scopus database
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