MICROBIOLOGY OF RAW MATERIALS USED FOR CONFECTIONARY PRODUCTION

MICROBIOLOGY OF RAW MATERIALS USED FOR CONFECTIONARY PRODUCTION

The aim of our study was to evaluate the microbiological quality of raw materials used for preparation of confectionery products. For microbiological evaluation total count of bacteria, mesophilic aerobic bacteria, coliform bacteria, yeast and microscopic filamentous fungi in samples of raw material...

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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:
Microorganisms
bacteria
filamentous microscopic fungi
raw material products
Online Access:http://www.jmbfs.org/wp-content/uploads/2015/02/Petrova1.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2015/02/Petrova1.pdf

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