| Basic data |
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| OCA1. Surname awarded to the assessed person | Popelka |
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| OCA2. Name awarded to the assessed person | Peter |
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| OCA3. Degrees awarded to the assessed person | Prof. , DVM, PhD |
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| OCA4. Hyperlink to the entry of the person in the Register of university staff | https://www.portalvs.sk/regzam/detail/6062 |
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| OCA5. Area of assessment | study programme the market and quality of foodstuffs · II. degree |
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| OCA6. Category of the research/artistic/other output | scientific output |
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| OCA7. Year of publication of the research/artistic/other output | 2021 |
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| OCA8. ID of the record in the Central Registry of Publication Activity (CRPA) or the Central Registry of Artistic Activity (CRAA) | 312643 |
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| OCA9. Hyperlink to the record in CRPA or CRAA | https://app.crepc.sk/?fn=detailBiblioFormChildC10L9S&sid=E7DC3C2FFE1E43E290186104AF&seo=CREP%C4%8C-detail-kapitola-/-pr%C3%Adspevok |
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| Characteristics of the output that is not registered in CRPA or CRAA |
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| OCA10. Hyperlink to the record in another publicly accessible register, catalogue of research/ artistic/other outputs | https://qa.uvlf.sk/pc/vystup/?id=0037571 |
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| OCA11. Characteristics of the output in the format of the CRPA or the CRAA bibliographic record, if the output is not available in a publicly accessible register or catalogue of outputs | AEC TUREK, Peter [70 %] - POPELKA, Peter [30 %]. Butcher’s legacy of Spiš region. In HERNIK, Józef et al. Indicators of change in cultural heritage. 1. vyd. - Kraków : Wydawnictwo Uniwersytetu Rolniczego im. Hugona Kołłątaja, 2021. ISBN 978-83-66602-15-1, s. 77-87. Dostupné na internete: |
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| OCA12. Type of the output (if the output is not registered in CRPA or CRAA) | article |
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| OCA13. Hyperlink to the webpage where the output is available (full text, other documentation, etc.) | https://foodheritage.urk.edu.pl/zasoby/196/Indicators_of_change-Monograph-2021.pdf |
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| OCA14. Characteristics of the author's contribution | |
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| OCA15. Annotation of the output with contextual information concerning the description of creative process and the content of the research/artistic/other activity, etc. | |
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| Other data |
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| OCA16. Annotation of the output in English | Butchery was one of the most widespread and oldest crafts in Slovakia. Master butchers were among the first to establish their own guilds. This is true also of the Spiš region. The oldest butchers’ guilds were created in 1541 by masters in Spišská Nová Ves, and in 1545 in Kežmarok. The organization, rules and hierarchy of the functioning of the butcher’s profession in Spiš towns had clear and strict rules aimed at product safety, quality, and honesty of sales. The tradition of butchery production was initially focused on the supply of meat and later developed into the production of meat products. From this tradition, popular meat products such as Spiš frankfurters or Spiš sausages have been kept to this day. |
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| OCA17. List of maximum 5 most significant citations corresponding to the output | |
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| OCA18. Characteristics of the output's impact on socio-economic practice | |
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| OCA19. Characteristics of the output and related activities' impact on the educational process | |
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