| dc.contributor.advisor |
Hrabě, Jan
|
|
| dc.contributor.author |
Hanusková, Jarmila
|
|
| dc.date.accessioned |
2010-07-17T14:36:25Z |
|
| dc.date.available |
2010-07-17T14:36:25Z |
|
| dc.date.issued |
2009-05-28 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/8650
|
|
| dc.description.abstract |
Bakalárska práca obsahuje rozdelenie olejnín podľa obsahu mastných kyselín. Práca je zameraná na najznámejšie olejniny pestované v ČR a zahraničí (repka olejná, slnečnica, sója, olivy), na ich chemické zloženie a vlastnosti. Ďalej sa v nej podrobnejšie uvádza výroba stolného oleja, nutričný význam oleja a výroba emulgovaných a pokrmových tukov. |
cs |
| dc.format |
46 s. |
cs |
| dc.format.extent |
381387 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
olejnaté rastliny
|
cs |
| dc.subject |
repka olejná
|
cs |
| dc.subject |
slnečnica
|
cs |
| dc.subject |
sója
|
cs |
| dc.subject |
olivy
|
cs |
| dc.subject |
oleje
|
cs |
| dc.subject |
tuky
|
cs |
| dc.subject |
oil plants
|
en |
| dc.subject |
repe
|
en |
| dc.subject |
sunflower
|
en |
| dc.subject |
soya
|
en |
| dc.subject |
olives
|
en |
| dc.subject |
oils
|
en |
| dc.subject |
fat
|
en |
| dc.title |
Vlastnosti a chemické zloženie olejnín pre výrobu olejov a pokrmových tukov |
cs |
| dc.title.alternative |
Properties and chemical composition of oil for the production of oils and fats |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Kramářová, Daniela |
|
| dc.date.accepted |
2009-06-11 |
|
| dc.description.abstract-translated |
Bachelor thesis contains a breakdown of oil by fatty acid content. The work is focused on the most popular oil produced in the Czech Republic and abroad (rape, sunflower, soya, olives) for their chemical composition and properties. In addition, the detail table oil production, nutrition and the importance of oil production and edible and emulsified fat. |
en |
| dc.description.department |
Ústav potravinářského inženýrství |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/142
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and food technologies |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
12408
|
|
| dc.date.assigned |
2009-02-18 |
|
| utb.result.grade |
B |
|
