Surface treatment of dried sausages against moulds.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00022534" target="_blank" >RIV/60461373:22330/06:00022534 - 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

Surface treatment of dried sausages against moulds.

Original language description

Video image analysis proved to be suitable reliable and simple method for the evaluation of moulds growth dynamic. Proportion of surface area that is covered by moulds is the corresponding parameter. Using this method the efficacy of two fungistatic surface treatments was evaluated. Only natamycin was able to suppress moulds growth during whole experiment.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Animal Science Journal

ISSN

1344-3941

e-ISSN

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Volume of the periodical

1

Issue of the periodical within the volume

10

Country of publishing house

JP - JAPAN

Number of pages

2

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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