References
Data sources for the database are defined as published or unpublished results of research containing data about composition of foods; food composition databases/tables of Czech or foreign origin; manufacturers’ data (e.g. labels, web pages, flyers etc.). Some values are calculated within the database system. Sources of data are available in the Antonin Svehla Library that is a department of the Institute of Agricultural Economics and Information.
A principle of traceability of a reference source for each value included into the database is followed. Each reference source is provided by a unique identifier – a reference code. Its structure is similar to the system used in the Danish Food Composition Database.
The following types of codes are used in the Czech database:
XXXXX – (X – digit) one data source (publication, journal article, report) Specific codes of the XXXXX type:
00000 – a reference of logical zero, indication a fact the occurrence of the particular component in the selected
food is unlikely, e.g. cholesterol content in food of pure plant origin.
00012 – a reference indication calculated values, according to internal algorithms that are defined in the About
database section.
TYYYY – (Y – digit) a reference of a value transferred from other food, YYYY – the ID code of the corresponding
food (as in the Danish Food Composition Database)
A reference for each value reported in the on-line database is accessible by clicking on the reference code in the food record that links to the corresponding citation of the data source. Some citations are linked to data sources available free of charge on the Internet (e.g. national food composition databases/tables, full texts). Linking to bibliographic records of data sources on EuroFIR Document Repository within the Europe PubMed Central service (http://europepmc.org/) is also possible. Records of Czech data sources were created within this repository in order to introduce them to international users.
Full texts published here with permission of an editorial board / publisher of the corresponding journal:
| ID | Citace |
| 00011 |
Mašková, E., Fiedlerová V., Holasová M., Rysová J.: Energy and Nutrient Value of Selected Delicatessen Salads. Czech J. Food Sci., 17, 176 - 181 (1999).
|
| 00048 |
Altangerel, B., Sengee, Z., Kramářová, D., Rop, O., Hrabě, J.: Stanovení vitaminů skupiny B a stravitelnosti sýrů metodou in vitro = Determination of B-group vitamins and in vitro digestibility of cheeses. Mlékařské listy, 121, Příloha Věda, výzkum V-VIII (2010).
|