rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Biologické změny při zrání plísňových sýrů
  title info:
    title: Biological changes during ripening of cheese mold
  name:
    name part: Chocholáč, Martin
    role:
      role term: creator
    role:
      role term: dis
  name:
    name part: Mrázek, Josef
    role:
      role term: ths
  name:
    name part: Univerzita Tomáše Bati ve Zlíně. Fakulta technologická
    role:
      role term: dgg
  name:
    name part: Tomas Bata University in Zlín. Faculty of Technology
    role:
      role term: dgg
  type of resource: text
  genre: bakalářská práce
  origin info:
    date issued: 2010
    issuance: monographic
  language:
    language term: cze
  physical description:
    extent: 56 s. , 3 s. obr. příloh
  note: Studijní obor: Chemie a technologie potravin
  note: Studijní obor: Chemistry and food technologies
  note: Ústav: Ústav biochemie a analýzy potravin
  note: Univerzita Tomáše Bati ve Zlíně. Fakulta technologická
  note: Tomas Bata University in Zlín. Faculty of Technology
  note: Bez omezení
  subject:
    topic: sýr
  subject:
    topic: sýr s plísní na povrchu
  subject:
    topic: sýr s plísní uvnitř
  subject:
    topic: Penicillium camemberti
  subject:
    topic: Penicillium roqueforti
  subject:
    topic: Penicillium nalgiovensis
  subject:
    topic: Peniccilium caseicolum
  subject:
    topic: Camembert
  subject:
    topic: Hermelín
  subject:
    topic: Roquefort
  subject:
    topic: Niva
  subject:
    topic: Gorgonzola
  subject:
    topic: mléčný tuk
  subject:
    topic: lipolýza
  subject:
    topic: proteolýza
  subject:
    topic: methylketony
  subject:
    topic: cheese
  subject:
    topic: cheese with mold on the surface
  subject:
    topic: with the cheese inside the mold
  subject:
    topic: Penicillium camembert
  subject:
    topic: Penicillium roqueforti
  subject:
    topic: Penicillium nalgiovensis
  subject:
    topic: Peniccilium caseicolum
  subject:
    topic: Camembert
  subject:
    topic: Roquefort
  subject:
    topic: Roquefort
  subject:
    topic: Gorgonzola
  subject:
    topic: milk fat
  subject:
    topic: lipolysis
  subject:
    topic: proteoly-sis
  subject:
    topic: methylketony
  identifier: http://hdl.handle.net/10563/14168
  access condition: Bez omezení
  record info:
    record identifier: zp17198