"978-80-227-2774-7" . "1"^^ . . "3"^^ . "Kun\u0161tek, Mi" . . . "5"^^ . "204-208" . . "Vyu\u017Eit\u00ED natamyc\u00EDnu pri v\u00FDrob\u011B fermentovan\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . "Vyu\u017Eitie natamyc\u00EDnu pri v\u00FDrobe fermentovan\u00FDch m\u00E4sov\u00FDch v\u00FDrobkov" . "Pipek, Petr" . "natamycin; fermented; meat products"@en . . . . . "Zborn\u00EDk refer\u00E1tov\u00FDch a posterov\u00FDch pr\u00EDspevkov z XXI. vedeckej konferencie Cudzorod\u00E9 l\u00E1tky v po\u017E\u00EDvatin\u00E1ch." . "RIV/60461373:22330/07:00017987" . "Vyu\u017Eitie natamyc\u00EDnu pri v\u00FDrobe fermentovan\u00FDch m\u00E4sov\u00FDch v\u00FDrobkov" . . "The aim of this work was evaluation of natural antibiotic - natamycine in application on the surface of fermented meat products. Beside this markers we observed physical and chemical parameters of samples Pre\u0161porsk\u00E1 salami. Control samples without applications of antimicrobial preparations were overgrown wholesale area already after first week, and salamis with natamycine in concentration 0,2 % does not contain marks after moulds either after 42 days."@en . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . "Staruch, Ladislav" . . "Bratislava" . "Na m\u00E4sov\u00FDch v\u00FDrobkoch su\u0161en\u00FDch v su\u0161iar\u0148ach sa objavuj\u00FA v priebehu roka ne\u017Eiad\u00FAce plesne. Po\u010Das technologick\u00E9ho postupu v\u00FDroby doch\u00E1dza ku kontamin\u00E1cii sp\u00F3rami plesn\u00ED, ktor\u00E9 sa be\u017Ene vyskytuj\u00FA v ovzdu\u0161\u00ED. Plesne postupne prerastaj\u00FA povrch trvanliv\u00FDch sal\u00E1m. Kontroln\u00E9 vzorky bez aplik\u00E1cie protiples\u0148ov\u00FDch pr\u00EDpravkov boli porasten\u00E9 ples\u0148ou u\u017E po prvom t\u00FD\u017Edni.Sal\u00E1my s aplikovan\u00FDm natamyc\u00EDnom o koncentr\u00E1cii 0,2% neobsahovali stopy po plesni ani po 42. d\u0148och."@cs . "P(FT-TA3/059), Z(MSM6046137305)" . "[503CDA61A3BC]" . . "RIV/60461373:22330/07:00017987!RIV08-MSM-22330___" . . "Na m\u00E4sov\u00FDch v\u00FDrobkoch su\u0161en\u00FDch v su\u0161iar\u0148ach sa objavuj\u00FA v priebehu roka ne\u017Eiad\u00FAce plesne. Po\u010Das technologick\u00E9ho postupu v\u00FDroby doch\u00E1dza ku kontamin\u00E1cii sp\u00F3rami plesn\u00ED, ktor\u00E9 sa be\u017Ene vyskytuj\u00FA v ovzdu\u0161\u00ED. Plesne postupne prerastaj\u00FA povrch trvanliv\u00FDch sal\u00E1m. Kontroln\u00E9 vzorky bez aplik\u00E1cie protiples\u0148ov\u00FDch pr\u00EDpravkov boli porasten\u00E9 ples\u0148ou u\u017E po prvom t\u00FD\u017Edni.Sal\u00E1my s aplikovan\u00FDm natamyc\u00EDnom o koncentr\u00E1cii 0,2% neobsahovali stopy po plesni ani po 42. d\u0148och." . "Vyu\u017Eit\u00ED natamyc\u00EDnu pri v\u00FDrob\u011B fermentovan\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . "Use of natamycin at fermented meat products production"@en . . "Use of natamycin at fermented meat products production"@en . "460393" . "22330" . . . . .