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Mikroflóra vybraných druhů koření
Procházková, Marcela
This bachelor´s thesis discusses the microflora of spices. It describes what the term "spices" means, defines different types of spices and contained substances. The paper examines several types of spices in more detail, especially black pepper and herbes de Provence. Furthermore, it describes microorganisms occurring in spices and puts more emphasis on bacteria. Last but not least, the thesis includes an experimental determination of certain microorganisms in selected spices and a comparison of different samples of spices.

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