Microbiological cleanliness of production areas is the way to microbiological stability of bread in storage
Автор: Zhakataeva A., Kurmanbaeva I.N., Ibraimova C.E., Uazhanova R.U.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Естественные науки
Статья в выпуске: 1 (91), 2012 года.
Бесплатный доступ
In this article studying of influence of daily disinfection processing of surfaces of placements on their to sow a moldmushrooms under production conditions is shown. It is shown as within 4 weeks disinfection processing of the fixed sites of surfaces of walls and a floor of a production room was carried out by solutions of studied disinfectants of optimum concentration. As control used processing by tap water.
Bread, mould, potato illness, microbiological damage, storage
Короткий адрес: https://sciup.org/140204938
IDR: 140204938
Список литературы Microbiological cleanliness of production areas is the way to microbiological stability of bread in storage
- Azarov V.N. Fundamentals of microbiology and food hygiene. -M.: Economy, 1981.-216 p.
- Arkadieva Z.A., Bezborodoye A.M., Blokhina I.N., etc. Industrial Microbiology. -M.: Vysshaya shkola, 1989. -688 p.
- Bogatyreva T.G., Sidorova O.L. Ways to improve the microbiological cleanliness of bakery and pasta products, methods of control. -M.: CNIITEIkhleboproduktov, 1994. -40 p.
- Verbina N.M., Kaptsreva Y.V. Micro-biology of food production. -M.: Agropromizdat, 1988. -255.
- Myuller E., Loeffler W. Mycology. Tran-slated from the German. -M.: Mir, 1995. -343 p.
- Polutornova T.N. Hygiene and sanitary food processing unit. -M.: Food prom-st, 1979.-358 p.
