. . . "Z(MSM6215712402)" . . "[484AB7FDC3DB]" . "Changes in properties of cheese Eidam after irradiation." . . . "Changes in properties of cheese Eidam after irradiation." . "colour; food safety; ionizing radiation"@en . "RIV/62157124:16270/10:00002766" . "RIV/62157124:16270/10:00002766!RIV11-MSM-16270___" . . . "SK - Slovensk\u00E1 republika" . . "0015-5748" . . "Dvo\u0159\u00E1k, Petr" . . . "1"^^ . "16270" . "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 10exp7 g-1, while on irradiated cheese it decreased up to 10exp3 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 . "Folia Veterinaria" . "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 10exp7 g-1, while on irradiated cheese it decreased up to 10exp3 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." . "Changes in properties of cheese Eidam after irradiation."@en . "54" . . . "1"^^ . "Changes in properties of cheese Eidam after irradiation."@en . . "1"^^ . "250306" . "34" .