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Effect of different storage times on Japanese quail egg quality characteristics
(Zdruzenie HACCP Consulting, 2018)
The aim of this research was to monitor selected quality parameters of Japanese quails (Coturnix coturnix japonica) - the loss of egg weight, changing yolk and white index, Haugh units, egg yolks color. Quail eggs were ...
Effect of additives to microbiological quality of yogurts
(Zdruzenie HACCP Consulting, 2018)
The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition ...
Evaluation of rabbit meat microbiota from the viewpoint of marketing method
(Zdruzenie HACCP Consulting, 2017)
Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed ...