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Analysing the principles of producing dishes using the cook-chill technology it is possible to distinguish significant factors, potentially influencing microbiological quality of dishes prepared in this technology that is their durability and usefulness for consumption. The study was aimed at verifying factors that determine microbiological quality of meat dishes prepared in cook-chill technology,...
The aim of the research was to estimate microbiological safety and shelf life of poultry dishes prepared in cook-chill technology and stored at a temperature 3°C±1°C by 6 days and assessment of the microbiological stability. The prepared and stored dishes were processed in an institutional catering factory of efficiency of 3000 dishes per day. Based on the results, it can be stated that microbiological...
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