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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2015-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2015/02/Petrova2.pdf |