Detail publikačního výsledku

Dekontamination of Radiocesium in Meat

KÁBELOVÁ, B.

Originální název

Dekontamination of Radiocesium in Meat

Anglický název

Dekontamination of Radiocesium in Meat

Druh

Stať ve sborníku v databázi WoS či Scopus

Originální abstrakt

The effects of salting and of pickle-curing on a decrease in the cesium-nuklides incorporated in red-deer meat and pork were investigated in a depandence on a sort and on a technology of process for decontamination. We aimed to optimum of process. It is possible, to reduce the quantity of radiocesium on 10% of initial value, what was found.

Anglický abstrakt

The effects of salting and of pickle-curing on a decrease in the cesium-nuklides incorporated in red-deer meat and pork were investigated in a depandence on a sort and on a technology of process for decontamination. We aimed to optimum of process. It is possible, to reduce the quantity of radiocesium on 10% of initial value, what was found.

Klíčová slova

cesium, meat

Klíčová slova v angličtině

cesium, meat

Autoři

KÁBELOVÁ, B.

Vydáno

01.09.1999

Nakladatel

FCH VUT

Místo

Brno

ISBN

80-214-1371-9

Strany od

109

Strany do

109

Strany počet

1

Plný text v Digitální knihovně

http://hdl.handle.net/

BibTex

@inproceedings{BUT8389,
  author="Božena {Kábelová}",
  title="Dekontamination of Radiocesium in Meat",
  year="1999",
  number="1.",
  pages="109--109",
  publisher="FCH VUT",
  address="Brno",
  isbn="80-214-1371-9"
}