Publication result detail
Influence of starter culture on volatile compounds in "Moravský bochník" cheese
SÝKORA, M.; VÍTOVÁ, E.
Original Title
Influence of starter culture on volatile compounds in "Moravský bochník" cheese
English Title
Influence of starter culture on volatile compounds in "Moravský bochník" cheese
Type
Abstract
Original Abstract
"Moravský bochník" is natural Swiss type cheese if Czech origin. Its producing technology, as well as the sensory properties, are very similar to classical emmental cheese. The main differences are in ripening conditions and starter cultures used.
English abstract
"Moravský bochník" is natural Swiss type cheese if Czech origin. Its producing technology, as well as the sensory properties, are very similar to classical emmental cheese. The main differences are in ripening conditions and starter cultures used.
Keywords
gas chromatohraphy, mass specroscopy, swiss type cheese, SPME
Key words in English
gas chromatohraphy, mass specroscopy, swiss type cheese, SPME
Authors
SÝKORA, M.; VÍTOVÁ, E.
Released
17.09.2019
Book
soubor abstraktů
Pages from
66
Pages to
66
Pages count
108
BibTex
@misc{BUT159065,
author="Michal {Sýkora} and Eva {Vítová}",
title="Influence of starter culture on volatile compounds in {"}Moravský bochník{"} cheese",
booktitle="soubor abstraktů",
year="2019",
pages="66--66",
note="Abstract"
}