"[32E39527E165]" . "In the process of formation or validation of HACCP the risk analysis is indispensable. It should be also used at the technology changes. The mathematical models and software are used at the assessment of microbial growth. One of them (Food Micro Model) was used at the determination of the safe time delay in the catering and the meat preservation technology"@en . "V\u00FDzkumn\u00FD \u00FAstav potravin\u00E1\u0159sk\u00FD" . . "Skalsk\u00FD Dv\u016Fr" . "150"^^ . "22330" . "RIV/60461373:22330/02:00006889!RIV/2004/MSM/223304/N" . . . "Mo\u017Enosti aplikace prediktivn\u00ED mikrobiologie v praxi" . "Pivo\u0148ka, Jan" . . . "Application possibilities of predictive microbiology in use"@en . "Praha" . . "654389" . "PrAnal\u00FDza nebezpe\u010D\u00ED je nezbytn\u00E1 p\u0159i zav\u00E1d\u011Bn\u00ED i ov\u011B\u0159ov\u00E1n\u00ED syst\u00E9mu kritick\u00FDch bod\u016F, aplikuje se tak\u00E9 p\u0159i zm\u011Bn\u00E1ch technologie. Pro odhady r\u016Fstu p\u0159\u00EDtomn\u00E9 mikrofl\u00F3ry se vyu\u017E\u00EDvaj\u00ED r\u016Fzn\u00E9 modely, r\u016Fzn\u00E1 po\u010D\u00EDta\u010Dov\u00E1 software. Jeden z takov\u00FDch software (Food Micro Model) byl pou\u017Eit p\u0159i stanovov\u00E1n\u00ED bezpe\u010Dn\u00FDch \u010Dasov\u00FDch prodlev v provozech ve\u0159ejn\u00E9ho stravov\u00E1n\u00ED a v konzerv\u00E1rensk\u00E9 technologii." . "predictive microbiology, Food Micro Model"@en . "4"^^ . "\u010Ce\u0159ovsk\u00FD, Miroslav" . "4"^^ . "0"^^ . "0"^^ . . . . "XXXIII.Symposium o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . "Mo\u017Enosti aplikace prediktivn\u00ED mikrobiologie v praxi" . "2002-01-01+01:00"^^ . "Z(MSM 223300006)" . . . "Mo\u017Enosti aplikace prediktivn\u00ED mikrobiologie v praxi"@cs . . "Mo\u017Enosti aplikace prediktivn\u00ED mikrobiologie v praxi"@cs . "RIV/60461373:22330/02:00006889" . "80-902671-5-7" . "15-19" . . "Cahl\u00EDkov\u00E1, Nad\u011B\u017Eda" . "Application possibilities of predictive microbiology in use"@en . . "Vold\u0159ich, Michal" . . . . .