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  • The aim of this study was to eliminate the thermal chain out of storage conditions at pastries products called ?Mrkvánky?. Normal storage conditions, when producer guaranted product stability during whole storage period are the refrigirator temperatures. Our study focused on posibility to storage this products at the room temperature. We storaged bakery product at refrigirator temperature and at room temperature and we determined total plate count, moulds and yeasts and water activity and we compared it to the standard. In conclusion we can say that theese pastries products can be storaged also at the room temperature.
  • The aim of this study was to eliminate the thermal chain out of storage conditions at pastries products called ?Mrkvánky?. Normal storage conditions, when producer guaranted product stability during whole storage period are the refrigirator temperatures. Our study focused on posibility to storage this products at the room temperature. We storaged bakery product at refrigirator temperature and at room temperature and we determined total plate count, moulds and yeasts and water activity and we compared it to the standard. In conclusion we can say that theese pastries products can be storaged also at the room temperature. (en)
Title
  • Determination of Appropriate Storage Conditions for Launching a New Bakery Product on the Market
  • Determination of Appropriate Storage Conditions for Launching a New Bakery Product on the Market (en)
skos:prefLabel
  • Determination of Appropriate Storage Conditions for Launching a New Bakery Product on the Market
  • Determination of Appropriate Storage Conditions for Launching a New Bakery Product on the Market (en)
skos:notation
  • RIV/62157124:16270/13:43872159!RIV14-MSM-16270___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
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
  • 68852
http://linked.open...ai/riv/idVysledku
  • RIV/62157124:16270/13:43872159
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • water activity; mould; storage conditions; bakery products; pastries products (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [D0442FBCA0C1]
http://linked.open...v/mistoKonaniAkce
  • Brno
http://linked.open...i/riv/mistoVydani
  • Brno
http://linked.open...i/riv/nazevZdroje
  • Sborník příspěvků XV. konference mladých vědeckých pracovníků s mezinárodní účastí
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Necidová, Lenka
  • Vlkovič, Daniel
  • Janštová, Bohdana
  • Vlášek, Václav
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
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  • Veterinární a farmaceutická univerzita Brno
https://schema.org/isbn
  • 978-80-7305-650-6
http://localhost/t...ganizacniJednotka
  • 16270
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