MICROBIOLOGICAL TESTING OF SELECTED CONFECTIONERY PRODUCTS QUALITY
The aim of this work was to determine microbiological quality and water activity of confectionery products as corpus of desserts, stuffing cakes and finished cakes. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria, mesophilic aerobic bacteria, yeasts,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2014-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2014/01/63_jmbfs_juhaniakova_2014_m.pdf |