Zobrazeno 1 - 10
of 52
pro vyhledávání: '"drůbeží maso"'
Autor:
Teiml, Matěj
The goal of this thesis is to research the consumption of meat in the European Union and to look for trends and patterns regarding it's consumption. We will take advantage of the panel data structure and use our own balanced panel data set to properl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::478a5ea367f641dd029fd1703dca3a11
http://www.nusl.cz/ntk/nusl-447061
http://www.nusl.cz/ntk/nusl-447061
Autor:
Macek, Tomáš
This master thesis deals with the influence of hempseed cakes and hemp herbs contained in broiler feed mixtures on the sensory quality of chicken meat. Experimental groups of ROSS 308 broilers were given a feed mixture containing 1) 2.5 % hempseed ca
Externí odkaz:
http://www.nusl.cz/ntk/nusl-426823
Autor:
Hrabal, Ondřej
The aim of this thesis has been to investigate what impact on sensory meat quality will purple wheat content have in the feed of broiler chicken Cobb 500. The chicken were divided in five groups, while each group was fed with a different purple wheat
Externí odkaz:
http://www.nusl.cz/ntk/nusl-430080
Autor:
Radomská, Silvie
Texture is taken as a complex of properties that can be divided into mechanical, geometrical and surface. Among the mechanical properties include hardness, cohesiveness, adhesiveness, elasticity, viscosity and brittleness, chewiness and gumminess. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::baae79595079d84f79e60b45d9fe1aa9
http://www.nusl.cz/ntk/nusl-430347
http://www.nusl.cz/ntk/nusl-430347
Autor:
Strmiska, Vladislav
The Commission Regulation European Union (EU) no. 37/2010 laid down the maximum amount of antibiotics in poultry meat. Consuming foods that contain excessive amount of antibiotic residues may cause resistance of certain strains of microorganisms towa
Externí odkaz:
http://www.nusl.cz/ntk/nusl-362640
Autor:
Műllerová, Šárka
Production of poultry meat products nowadays is rising due to increased demand from consumers, who often prefer poultry meat over the other meats. This is because of price, easy digestibility and also e.g. lower cholesterol. There is a wide range of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::4b36b0ae8140b21bd6888bfda101a380
http://www.nusl.cz/ntk/nusl-250716
http://www.nusl.cz/ntk/nusl-250716
Autor:
Rumanová, Monika
This bachelor thesis deals with poultry meat quality focusing on the poultry meat defects. Among the important characteristics of the poultry meat quality includes especially the appearance of the poultry meat and its defects, the poultry meat colour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::bafbcb35e0af8a9607209feaabfa204b
http://www.nusl.cz/ntk/nusl-250599
http://www.nusl.cz/ntk/nusl-250599