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Preferences of dishes served with meat in student's cafeterias
Sociologického výzkumu se zúčastnilo více než 1 100 studentů. Drůbež a ryby byly více preferovány než vepřové nebo hovězí maso. Pečené a smažené maso bylo oblíbenější než maso dušené nebo vařené. Přílohy z brambor ...
GM - Potravinářství
- 2001 •
- D
Rok uplatnění
D - Stať ve sborníku
119 vepřové maso (Entry in the atlas)
Maps and commentaries reflect lexical differences in Czech dialects and are classified under the headings "Social Background", "Home Background" and "Man"....
AI - Jazykověda
- 2004 •
- C
Rok uplatnění
C - Kapitola v odborné knize
The quality of pig meat of slaughter pigs in various genotypes.
The aim of the agricultural basic industry which ensure the manufacture of pig meat is the production of the sufficient quantity of carcass of pigs. In consequence, the main aim of the breeder purposes is the production of carcass o pigs with the opt...
GG - Chov hospodářských zvířat
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Topics Problems in Pig Meat Sector in the Czech Republic
The paper deals with a results of a project.The research was performed in 2000. Problems in pig meat sector are following: poor enforceability of property rights, sale for cash, refraining from long-term contracts, decrease of trust between business ...
AE - Řízení, správa a administrativa
- 2003 •
- D
Rok uplatnění
D - Stať ve sborníku
Changes in Hygienic Quality of Vacuum-packed Pork During Storage
Hygienic quality of boned vacuum-packed pork was monitored during storage by sensory, chemical, and microbiological methods. Pork was vacuum-packed into polyamide/polyethylene (PA/PE) foil 72 h after slaughter. Initial temperature did not exceed 9°C....
GM - Potravinářství
- 2002 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Comparison of the quality of canned and semi-canned pork meat
The sustainability and quality of canned meat and semi-canned food was and still is an important topic. Chemical and microbiological parameters are mainly used to evaluate their quality and health safety. Even before the Second World War, domestic ca...
Nutrition, Dietetics
- 2020 •
- Jost •
- Link
Rok uplatnění
Jost - Ostatní články v recenzovaných periodicích
Výsledek na webu
Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)
The aim of the study was to evaluate influences with an effect on measured levels of pH1 in pork and to determine occurrence of PSE meat in carcass pigs (n = 277) of tested hybrid combination (CLW x CL) x (D x BL). An influence of sex, used boars, sl...
GI - Šlechtění a plemenářství hospodářských zvířat
- 2012 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Maso ve výživě lidí
FP - Ostatní lékařské obory
- 1996 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Traceability of beef meat - the system MASO-ID ( MEAT-ID)
The system MASO-ID ( MEAT-ID) is focused on traceability of beef meat. It was being developed by CompAct Bohemia s.r.o. from 2000 and came into service in 2001. Now it is used in several meat processing companies. Labeling is compatible with...
AE - Řízení, správa a administrativa
- 2007 •
- D
Rok uplatnění
D - Stať ve sborníku
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