Detail publikace

Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques

BURDIKOVÁ Z. HICKEY C. AUTY M.A.E. PALA J. ŠVINDRYCH Z. STEINMETZ I. KRZYŽÁNEK V. HRUBANOVÁ K. SHEEHAN J.J.

Originální název

Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques

Typ

článek v časopise ve Scopus, Jsc

Jazyk

angličtina

Originální abstrakt

In the topic the microstructure of cheese is described that is specific for each type of cheese, for example presence of bacterial cultures and the size of lipid droples. We used advanced microscopic techniques like laser confocal microscopy or scanning electron microscopy wit cryo stage.

Klíčová slova

microstructure of cheese, confocal microscopy, cryo scanning electron microscopy

Autoři

BURDIKOVÁ Z.; HICKEY C.; AUTY M.A.E.; PALA J.; ŠVINDRYCH Z.; STEINMETZ I.; KRZYŽÁNEK V.; HRUBANOVÁ K.; SHEEHAN J.J.

Rok RIV

2014

Vydáno

10. 8. 2014

ISSN

1431-9276

Periodikum

MICROSCOPY AND MICROANALYSIS

Ročník

20

Číslo

S3

Stát

Spojené státy americké

Strany od

1336

Strany do

1337

Strany počet

2

BibTex

@article{BUT109069,
  author="BURDIKOVÁ Z. and HICKEY C. and AUTY M.A.E. and PALA J. and ŠVINDRYCH Z. and STEINMETZ I. and KRZYŽÁNEK V. and HRUBANOVÁ K. and SHEEHAN J.J.",
  title="Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques",
  journal="MICROSCOPY AND MICROANALYSIS",
  year="2014",
  volume="20",
  number="S3",
  pages="1336--1337",
  doi="10.1017/S1431927614008411",
  issn="1431-9276"
}