Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F07%3A00005876" target="_blank" >RIV/00216275:25310/07:00005876 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content.
Original language description
Sodium chloride and phosphate salts have been added to meat products to improve their chemical, microbilogical and sensory properties. The goal of this work were to estimate microbial stability of vacuum packed sasages stored at 4°C in relation to sodiumchloride and phosphate salts contentwithin their permitted concentration range.
Czech name
Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content.
Czech description
Sodium chloride and phosphate salts have been added to meat products to improve their chemical, microbilogical and sensory properties. The goal of this work were to estimate microbial stability of vacuum packed sasages stored at 4°C in relation to sodiumchloride and phosphate salts contentwithin their permitted concentration range.

Project
<a href="/en/project/GA203%2F05%2F2106" target="_blank" >GA203/05/2106: Modern instrumentation in chemical, food and clinical analysis</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of 5th International Conference Predictive Modelling in Foods
ISBN
978-960-89313-7-4
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
509-512
Publisher name
Agricultural University of Athens
Place of publication
Athens
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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