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Description
  • Water activity, pH, microbial counts (total counts /TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage poličan produced using starter culture A (Lactobacillus sakei, Staphylococcus carnosus, ) B (L. sakei, S. carnosus, Pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 °C or 22 °C 60 days.
  • Water activity, pH, microbial counts (total counts /TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage poličan produced using starter culture A (Lactobacillus sakei, Staphylococcus carnosus, ) B (L. sakei, S. carnosus, Pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 °C or 22 °C 60 days. (en)
Title
  • Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
  • Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan (en)
skos:prefLabel
  • Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
  • Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan (en)
skos:notation
  • RIV/62156489:_____/01:23400017!RIV/2002/MSM/430002/N
http://linked.open.../vavai/riv/strany
  • 267;276
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika
  • leden
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 678775
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:_____/01:23400017
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • biogenic amines; fermented sausage; storage; starter culture; tyramine (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • NL - Nizozemsko
http://linked.open...ontrolniKodProRIV
  • [B968C725C997]
http://linked.open...i/riv/nazevZdroje
  • Meat Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...ocetUcastnikuAkce
http://linked.open...nichUcastnikuAkce
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • Neuveden
http://linked.open...iv/tvurceVysledku
  • Komprda, Tomáš
http://linked.open...n/vavai/riv/zamer
issn
  • 0309-1740
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