„The microbiological parameters of mayonnaise“ diploma thesis is in literature research focused on the theme of mayonnaise production as well as food legal requirements. Describing microorganisms associated with mayonnaise sauces in main part. Observing the pathogenic and spoiling-cause microorganism and factors influencing their content in mayonnaise sauces. Thesis concentrate into mayonnaise and tartare products microbial analyses in its practical part. Monitoring the microbial quantity change from the perspective of diferent matrix composition, storage temperature and expiry date.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:426942 |
| Date | January 2018 |
| Creators | Krumplová, Adéla |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0046 seconds