"sausages; sodium chloride; phosphates; Gomoertz function"@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\u00B0C in relation to sodium chloride and phosphate salts contentwithin their permitted concentration range."@en . "Agricultural University of Athens" . . "4"^^ . "Bro\u017Ekov\u00E1, Iveta" . "25310" . . "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." . "RIV/00216275:25310/07:00005876!RIV08-MSM-25310___" . . "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\u00B0C in relation to sodium chloride and phosphate salts contentwithin their permitted concentration range." . "Proceedings of 5th International Conference Predictive Modelling in Foods" . "Athens" . "Pejchalov\u00E1, Marcela" . "RIV/00216275:25310/07:00005876" . . . . . . . . . "Vyt\u0159asov\u00E1, Jarmila" . . "434406" . "978-960-89313-7-4" . "P(GA203/05/2106), Z(MSM0021627502)" . "\u010Cervenka, Libor" . "509-512" . "[BBD079401574]" . . . "Pe\u0161kov\u00E1, Iva" . . . "Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content."@cs . "Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content."@cs . . "6"^^ . "\u0158ezkov\u00E1, So\u0148a" . "5"^^ . "Modelling of growht of bacteria in sausages in relation to NaCl and phosphate content."@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\u00B0C in relation to sodium chloride and phosphate salts contentwithin their permitted concentration range."@cs . .