Publication result detail

DETERMINATION OF NATAMYCIN IN FERMENTED DRY SALAMI CASINGS

FIŠERA, M.; VALÁŠEK, P.; MLČEK, J.; FOJTÍKOVÁ, L.; FIŠEROVÁ, L.

Original Title

English Title

DETERMINATION OF NATAMYCIN IN FERMENTED DRY SALAMI CASINGS

Type

WoS Article

Original Abstract

The article deals with elaboration of an HPLC method with UV/VIS/MS detection used for determination of natamycin in meat smoked products.

English abstract

The article deals with elaboration of an HPLC method with UV/VIS/MS detection used for determination of natamycin in meat smoked products.

Keywords

determination of natamycin, fermented salami, HPLC

Key words in English

determination of natamycin, fermented salami, HPLC

Authors

FIŠERA, M.; VALÁŠEK, P.; MLČEK, J.; FOJTÍKOVÁ, L.; FIŠEROVÁ, L.

RIV year

2017

Released

04.12.2015

Publisher

WILEY-BLACKWELL

Location

USA

ISBN

0145-8892

Periodical

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volume

Number

State

United States of America

Pages from

3110

Pages to

3116

Pages count

BibTex

@article{BUT123951,
  author="FIŠERA, M. and VALÁŠEK, P. and MLČEK, J. and FOJTÍKOVÁ, L. and FIŠEROVÁ, L.",
  title="DETERMINATION OF NATAMYCIN IN FERMENTED DRY
SALAMI CASINGS",
  journal="JOURNAL OF FOOD PROCESSING AND PRESERVATION",
  year="2015",
  volume="39",
  number="6",
  pages="3110--3116",
  doi="10.1111/jfpp.12576",
  issn="0145-8892"
}