MICROORGANISMS IN SELECTED CONFECTIONARY PRODUCTS DURING THE MANUFACTURING PROCESS

MICROORGANISMS IN SELECTED CONFECTIONARY PRODUCTS DURING THE MANUFACTURING PROCESS

The aim of our study was to evaluate the microbiological quality confectionery products during production. A total of 135 samples were analyzed: 45 samples of the punch balls, 45 Venček samples and 45 samples French cubes from home, school and private production. For microorganism cultivation VRBL a...

Full description

Bibliographic Details
Main Authors: Jana Petrová, Ľubomíra Juhaniaková, Margarita Terentjeva, Simona Kunová, Henrieta Blaškovičová, Miroslava Kačániová
Format: Article
Language:English
Published: Slovak University of Agriculture 2015-02-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
Bacteria
microscopic filamentous fungi
yeasts
confectionary products
Venček
punch balls
French cubes
Online Access:http://www.jmbfs.org/wp-content/uploads/2015/02/Petrova2.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2015/02/Petrova2.pdf

Similar Items