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

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About: Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content. Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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 sodium chloride and phosphate salts contentwithin their permitted concentration range. 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. (en) 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. (cs)
Title	Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content. Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content. (en) Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content. (cs)
skos:prefLabel	Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content. Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content. (en) Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content. (cs)
skos:notation	RIV/00216275:25310/07:00005876!RIV08-MSM-25310___
http://linked.open.../vavai/riv/strany	509-512
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA203/05/2106), Z(MSM0021627502)
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Červenka, Libor Pejchalová, Marcela Vytřasová, Jarmila Brožková, Iveta Táborská, Soňa
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Pardubice / Fakulta chemicko-technologická
http://linked.open...dnocenehoVysledku	434406
http://linked.open...ai/riv/idVysledku	RIV/00216275:25310/07:00005876
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	sausages; sodium chloride; phosphates; Gomoertz function (en)
http://linked.open.../riv/klicoveSlovo	sodium chloride sausages Gomoertz function phosphates
http://linked.open...ontrolniKodProRIV	[BBD079401574]
http://linked.open...i/riv/mistoVydani	Athens
http://linked.open...i/riv/nazevZdroje	Proceedings of 5th International Conference Predictive Modelling in Foods
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Modern instrumentation in chemical, food and clinical analysis
http://linked.open...UplatneniVysledku	2007
http://linked.open...iv/tvurceVysledku	Pejchalová, Marcela Vytřasová, Jarmila Červenka, Libor Brožková, Iveta Pešková, Iva Řezková, Soňa
http://linked.open...n/vavai/riv/zamer	Pokročilé analytické a separační metody a jejich aplikace v diagnostice a technologii živých a neživých materiálů
number of pages	4 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Agricultural University of Athens
https://schema.org/isbn	978-960-89313-7-4
http://localhost/t...ganizacniJednotka	25310

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