. "Univerzita veterin\u00E1rn\u00E9ho lek\u00E1rstva Ko\u0161ice" . "2010-01-01+01:00"^^ . "RIV/62157124:16270/10:00002760" . . . . "Dvo\u0159\u00E1k, Petr" . . . "4"^^ . "Vacuum packed sliced cheese Eidam was irradiated by 1.0, 2.5 or 5.0 kGy and stored for 7, 14 or 21 days at 8 0C. Values of the colour parameters L*, a*, and b* were significantly dependent on the irradiation dose and on duration of storage. After 7 days storage the cheese became remarkably yellow in all groups tested. The total number of microorganisms on non-irradiated cheese was approximately 107 g-1, while on irradiated cheese it decreased up to 103 g-1. Consequently, the irradiation prolonged the storage stability of cheese for at least 21 days, as evaluated in these experiments. Broad usage of the cheese irradiation is rather limited by decreasing taste and smell at doses higher than 2.5 kGy."@en . "Be\u0148ov\u00E1, Katar\u00EDna" . "1"^^ . . "ionizing radiation; food safety; colour"@en . "Changes of cheese Eidam properties after irradiation"@en . "300352" . "[1C777911501A]" . "Z(MSM6215712402)" . "RIV/62157124:16270/10:00002760!RIV11-MSM-16270___" . "16270" . "Zm\u011Bny vlastnost\u00ED s\u00FDru eidam po oz\u00E1\u0159en\u00ED"@cs . "\u0160trbsk\u00E9 Pleso, Slovensk\u00E1 republika" . "Zborn\u00EDk predn\u00E1\u0161ok a posterov Hygiena alimentorum XXXI." . . . "Zm\u011Bny vlastnost\u00ED s\u00FDru eidam po oz\u00E1\u0159en\u00ED" . "Zm\u011Bny vlastnost\u00ED s\u00FDru eidam po oz\u00E1\u0159en\u00ED"@cs . "Pa\u017E\u00E1kov\u00E1, Jana" . "Changes of cheese Eidam properties after irradiation"@en . "Burdov\u00E1, Olga" . "Ko\u0161ice" . "978-80-8077-186-7" . "Vakuov\u011B balen\u00FD pl\u00E1tkovan\u00FD s\u00FDr Eidam byl oz\u00E1\u0159en d\u00E1vkami 1, 2,5 a 5 kGy a skladov\u00E1n po dobu 7, 14 a 21 dn\u016F. U parametr\u016F barvy L*, a*, b* byla prok\u00E1z\u00E1na v\u00FDznamn\u00E1 z\u00E1vislost jak na d\u00E1vce oz\u00E1\u0159en\u00ED, tak i na d\u00E9lce skladov\u00E1n\u00ED. Po 7 dnech skladov\u00E1n\u00ED do\u0161lo k v\u00FDrazn\u011Bj\u0161\u00EDmu ze\u017Eloutnut\u00ED u v\u0161ech sledovan\u00FDch skupin. U s\u00FDru, kter\u00FD nebyl oz\u00E1\u0159en\u00FD se celkov\u00FD po\u010Det mikroorganizm\u016F pohyboval v hodnotach 107 g-1 p\u0159i\u010Dem\u017E v z\u00E1vislosti na velikosti d\u00E1vky z\u00E1\u0159en\u00ED se celkov\u00FD po\u010Det mikroorganizm\u016F sni\u017Eoval a\u017E na hodnoty 103 g-1. To prodlu\u017Euje trvanlivost na minim\u00E1ln\u011B n\u00E1mi sledovan\u00FDch 21 dn\u016F. \u0160ir\u0161\u00EDmu vyu\u017Eit\u00ED oza\u0159ov\u00E1n\u00ED d\u00E1vkami vy\u0161\u0161\u00EDmi ne\u017E 2,5 kGy br\u00E1n\u00ED m\u00E9n\u011B v\u00FDrazn\u00E1 chu\u0165 a v\u016Fn\u011B."@cs . . . "5"^^ . . "Vakuov\u011B balen\u00FD pl\u00E1tkovan\u00FD s\u00FDr Eidam byl oz\u00E1\u0159en d\u00E1vkami 1, 2,5 a 5 kGy a skladov\u00E1n po dobu 7, 14 a 21 dn\u016F. U parametr\u016F barvy L*, a*, b* byla prok\u00E1z\u00E1na v\u00FDznamn\u00E1 z\u00E1vislost jak na d\u00E1vce oz\u00E1\u0159en\u00ED, tak i na d\u00E9lce skladov\u00E1n\u00ED. Po 7 dnech skladov\u00E1n\u00ED do\u0161lo k v\u00FDrazn\u011Bj\u0161\u00EDmu ze\u017Eloutnut\u00ED u v\u0161ech sledovan\u00FDch skupin. U s\u00FDru, kter\u00FD nebyl oz\u00E1\u0159en\u00FD se celkov\u00FD po\u010Det mikroorganizm\u016F pohyboval v hodnotach 107 g-1 p\u0159i\u010Dem\u017E v z\u00E1vislosti na velikosti d\u00E1vky z\u00E1\u0159en\u00ED se celkov\u00FD po\u010Det mikroorganizm\u016F sni\u017Eoval a\u017E na hodnoty 103 g-1. To prodlu\u017Euje trvanlivost na minim\u00E1ln\u011B n\u00E1mi sledovan\u00FDch 21 dn\u016F. \u0160ir\u0161\u00EDmu vyu\u017Eit\u00ED oza\u0159ov\u00E1n\u00ED d\u00E1vkami vy\u0161\u0161\u00EDmi ne\u017E 2,5 kGy br\u00E1n\u00ED m\u00E9n\u011B v\u00FDrazn\u00E1 chu\u0165 a v\u016Fn\u011B." . . . . "Zm\u011Bny vlastnost\u00ED s\u00FDru eidam po oz\u00E1\u0159en\u00ED" . .