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  • K Libelt
  • Polskie archiwum weterynaryjne
  • 1984
The studies were carried out to determine the dynamics of decomposition processes of common sausage kept at three temperatures (4, 10 and 20 degrees C) for about 120 hr. Moreover, two different production sites and two year's seasons as variation factors were taken into consideration. The following decomposition indicators as durability standards were(More)
  • K Libelt
  • Polskie archiwum weterynaryjne
  • 1984
The studies were carried out to determine the dynamics of decomposition processes of common sausage kept at three temperatures (4, 10 and 20 degrees C) for about 120 hr. Moreover, two different production sites and two year's seasons as variation factors were taken into consideration. The following decomposition indicators as durability standards were(More)
  • K Libelt
  • Polskie archiwum weterynaryjne
  • 1984
The quantitative level and variability of microorganism groups of sanitary character, occurring in common sausage in the post-production period of storing at different temperatures was determined. Eleven microorganism groups were determined, taking into consideration the following variation factors: three storing temperatures (4 degrees, 10 degrees and 20(More)
  • K Libelt
  • Polskie archiwum weterynaryjne
  • 1984
The quantitative level and variability of microorganism groups of sanitary character, occurring in common sausage in the post-production period of storing at different temperatures was determined. Eleven microorganism groups were determined, taking into consideration the following variation factors: three storing temperatures (4 degrees, 10 degrees and 20(More)
  • K Libelt
  • Polskie archiwum weterynaryjne
  • 1983
The level and variability of nonspecific microflora of steamed sausage was determined in the course of its production. The microbiological characteristics was based on determinations of 11 groups of microorganisms, taking into consideration three production phases, two different meat works and two seasons of the year as variation factors. A high(More)
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