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SÝKORA, M. VÍTOVÁ, E.
Original Title
Determination of biogenic amines in Swiss and Dutch type cheeses
Type
presentation, poster
Language
English
Original Abstract
HPLC is well-established technique in the analysis of food biogenic amines, usually performed for qualitative analysis. This project presents an elaboration of several Edam and Emmental type cheeses to quantify biogenic amines.
Keywords
Biogenic amines, cheese
Authors
SÝKORA, M.; VÍTOVÁ, E.
Released
30. 11. 2020
Pages from
72
Pages to
73
Pages count
1
BibTex
@misc{BUT169825, author="Michal {Sýkora} and Eva {Vítová}", title="Determination of biogenic amines in Swiss and Dutch type cheeses", year="2020", pages="72--73", note="presentation, poster" }