Publikace detail

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

Rok: 2007

Druh publikace: článek ve sborníku

Název zdroje: Proceedings of 5th International Conference Predictive Modelling in Foods

Název nakladatele: Agricultural University of Athens

Místo vydání: Athens

Strana od-do: 509-512

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
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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