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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Mikrobiologie sušených potravin
 Brettfeldová, Veronika
The aim of the thesis on Microbiology of dried food is created a bibliographic search which summarizing the issues concerning the topic. The thesis is focused on production technology, microbiology and preventive measures before the onset of potential technological defects and propagation of pathogenic microflora in milk powder, baby food and dried egg products. Food preservation by drying is based on humectants from naturally watery food. Residual water can not be sufficient for the development of microorganisms. From a microbiological point of view, stable food is such her the value of water activity not exceeding 0.70. Dried products are necessary to preserve the health safeguard during storage, shipping and distribution before wetting and secondary contamination by microorganisms.
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Výroba a využití koncentrovaných mlék
 Luňáčková, Andrea
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