Add to ORKGThe article presents the results of studying the effect of treatment of meat semi-finished products with natural antimicrobial substances and ultrasound on changing microbial contamination of their surface during storage. The dynamics of the number of microorganisms on the surface of samples during storage has been determined. An organoleptic evaluation of the culinary-processed samples has been carried out
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Ways to ensure the quality and safety of meat processing products are being devised at an intensive ...
In order to prevent microbial spoilage, meat and meat products could be treatedusing different types...
The study considers a problem of repeated contamination of delicious products, ready for consumption...
The study considers a problem of repeated contamination of delicious products, ready for consumption...
WOS: 000350781500008PubMed ID: 25613122This review summarizes the findings of research focused on ul...
WOS: 000350781500008PubMed ID: 25613122This review summarizes the findings of research focused on ul...
WOS: 000350781500008PubMed ID: 25613122This review summarizes the findings of research focused on ul...
Microbiological quality of food is important both because of hygiene and health and has a significan...
The quality of meat from different animal species is defined by chemical, physical sensory and micro...
High-intensity ultrasound offers an alternative to traditional methods of food preservation and is r...
This diploma thesis deals with methods of packaging influenced the microbiological contamination of ...
The quality of meat from different animal species is defined by chemical, physical sensory and micro...
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Ways to ensure the quality and safety of meat processing products are being devised at an intensive ...
In order to prevent microbial spoilage, meat and meat products could be treatedusing different types...
The study considers a problem of repeated contamination of delicious products, ready for consumption...
The study considers a problem of repeated contamination of delicious products, ready for consumption...
WOS: 000350781500008PubMed ID: 25613122This review summarizes the findings of research focused on ul...
WOS: 000350781500008PubMed ID: 25613122This review summarizes the findings of research focused on ul...
WOS: 000350781500008PubMed ID: 25613122This review summarizes the findings of research focused on ul...
Microbiological quality of food is important both because of hygiene and health and has a significan...
The quality of meat from different animal species is defined by chemical, physical sensory and micro...
High-intensity ultrasound offers an alternative to traditional methods of food preservation and is r...
This diploma thesis deals with methods of packaging influenced the microbiological contamination of ...
The quality of meat from different animal species is defined by chemical, physical sensory and micro...
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbio...
Ways to ensure the quality and safety of meat processing products are being devised at an intensive ...