Publication detail

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

Year: 2007

Type of publication: článek ve sborníku

Name of source: Proceedings of 5th International Conference Predictive Modelling in Foods

Publisher name: Agricultural University of Athens

Place: Athens

Page from-to: 509-512

Titles:

Language	Name	Abstract	Keywords
cze	Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content.	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 sodium chloride and phosphate salts contentwithin their permitted concentration range.
eng	Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content.	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 sodium chloride and phosphate salts contentwithin their permitted concentration range.	sausages; sodium chloride;phosphates;Gomoertz function

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