"Povrchov\u00E9 jevy na trvanliv\u00FDch sal\u00E1mech"@cs . "RIV/60461373:22330/07:00019083" . . . "Povrchov\u00E9 jevy na trvanliv\u00FDch sal\u00E1mech" . "RIV/60461373:22330/07:00019083!RIV08-MSM-22330___" . "4"^^ . "22330" . "Pipek, Petr" . "1"^^ . . "Ka\u0161\u00EDk, Ji\u0159\u00ED" . "VIA; meat products; moulds; phosphates"@en . "3"^^ . . "363-366" . . . . . . . "Surface phenomenon's of dry sausages"@en . "Zborn\u00EDk predn\u00E1\u0161kov\u00FDch a posterov\u00FDch pr\u00EDspevkov zo XVI. Medzin\u00E1rodnej konferencie LABORALIM 2007" . "Bratislava" . . "Povrchov\u00E9 jevy na trvanliv\u00FDch sal\u00E1mech" . "Povrchov\u00E9 jevy na trvanliv\u00FDch sal\u00E1mech"@cs . "Staruch, Ladislav" . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . "Z(MSM6046137305)" . "Surface phenomenon's of dry sausages"@en . . "Video image analysis proved to be a suitable method for observation of surface . It can occur there both moulds growth and salt crystallisation. Moulds were suppressed by addition of surface treatment by sorbate, lactic acid and natamycin, the last one was most efficient. Predominant crystals on the surface were identified as Na2HPO4; their presence was influenced by polyphosphates addition in the sausage mixture and by oscillations of temperature and relative air humidity."@en . "978-80-227-2628-3" . "Anal\u00FDza obrazu se osv\u011Bd\u010Dila p\u0159i sledov\u00E1n\u00ED jak dynamiky r\u016Fstu pl\u00EDsn\u00ED, tak i krystalizace sol\u00ED na povrchu trvanliv\u00FDch sal\u00E1m\u016F. Vhodn\u00FDm krit\u00E9riem je v obou p\u0159\u00EDpadech m\u011B\u0159en\u00ED celkov\u00E9 plochy porostl\u00E9 pl\u00EDsn\u011Bni nebo pokryt\u00E9 krystaly sol\u00ED. V p\u0159\u00EDpad\u011B pl\u00EDsn\u00ED lze po ur\u010Ditou dobu (ne\u017E dojde ke spojov\u00E1n\u00ED jednotliv\u00FDch koloni\u00ED) sledovat dynamiku r\u016Fstu jejich pl\u00EDsn\u00ED i podle zv\u011Bt\u0161uj\u00EDc\u00EDho se pr\u016Fm\u011Bru koloni\u00ED. P\u0159i sledov\u00E1n\u00ED konkr\u00E9tn\u00EDch sal\u00E1m\u016F se uk\u00E1zalo, \u017Ee pou\u017Eit\u00E9 protipl\u00EDs\u0148ov\u00E9 prepar\u00E1ty zpomalily r\u016Fst pl\u00EDsn\u00ED, nej\u00FA\u010Dinn\u011Bj\u0161\u00ED byl natamycinov\u00FD prepar\u00E1t (v d\u00E1vkov\u00E1n\u00ED pou\u017Eit\u00E9m v experimentu). Krystalizace sol\u00ED, kdy p\u0159eva\u017Eoval hydrogenfosfore\u010Dnan disodn\u00FD (Na2HPO4), byla ovlivn\u011Bna recepturou sal\u00E1mu a kol\u00EDs\u00E1n\u00EDm okoln\u00EDch podm\u00EDnek (teplota a relativn\u00ED vlhkost vzduchu)." . . "[1BEC9B504965]" . "Anal\u00FDza obrazu se osv\u011Bd\u010Dila p\u0159i sledov\u00E1n\u00ED jak dynamiky r\u016Fstu pl\u00EDsn\u00ED, tak i krystalizace sol\u00ED na povrchu trvanliv\u00FDch sal\u00E1m\u016F. Vhodn\u00FDm krit\u00E9riem je v obou p\u0159\u00EDpadech m\u011B\u0159en\u00ED celkov\u00E9 plochy porostl\u00E9 pl\u00EDsn\u011Bni nebo pokryt\u00E9 krystaly sol\u00ED. V p\u0159\u00EDpad\u011B pl\u00EDsn\u00ED lze po ur\u010Ditou dobu (ne\u017E dojde ke spojov\u00E1n\u00ED jednotliv\u00FDch koloni\u00ED) sledovat dynamiku r\u016Fstu jejich pl\u00EDsn\u00ED i podle zv\u011Bt\u0161uj\u00EDc\u00EDho se pr\u016Fm\u011Bru koloni\u00ED. P\u0159i sledov\u00E1n\u00ED konkr\u00E9tn\u00EDch sal\u00E1m\u016F se uk\u00E1zalo, \u017Ee pou\u017Eit\u00E9 protipl\u00EDs\u0148ov\u00E9 prepar\u00E1ty zpomalily r\u016Fst pl\u00EDsn\u00ED, nej\u00FA\u010Dinn\u011Bj\u0161\u00ED byl natamycinov\u00FD prepar\u00E1t (v d\u00E1vkov\u00E1n\u00ED pou\u017Eit\u00E9m v experimentu). Krystalizace sol\u00ED, kdy p\u0159eva\u017Eoval hydrogenfosfore\u010Dnan disodn\u00FD (Na2HPO4), byla ovlivn\u011Bna recepturou sal\u00E1mu a kol\u00EDs\u00E1n\u00EDm okoln\u00EDch podm\u00EDnek (teplota a relativn\u00ED vlhkost vzduchu)."@cs . . . . "443093" .