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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)
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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)
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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)
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skos:notation
| - RIV/00216275:25310/07:00005876!RIV08-MSM-25310___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(GA203/05/2106), Z(MSM0021627502)
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00216275:25310/07:00005876
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - sausages; sodium chloride; phosphates; Gomoertz function (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Proceedings of 5th International Conference Predictive Modelling in Foods
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
| |
http://linked.open...iv/tvurceVysledku
| - Pejchalová, Marcela
- Vytřasová, Jarmila
- Červenka, Libor
- Brožková, Iveta
- Pešková, Iva
- Řezková, Soňa
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Agricultural University of Athens
|
https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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