Detail publikačního výsledku

Influence of starter culture on volatile compounds in "Moravský bochník" cheese

SÝKORA, M.; VÍTOVÁ, E.

Originální název

Influence of starter culture on volatile compounds in "Moravský bochník" cheese

Anglický název

Influence of starter culture on volatile compounds in "Moravský bochník" cheese

Druh

Abstrakt

Originální abstrakt

"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.

Anglický abstrakt

"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.

Klíčová slova

gas chromatohraphy, mass specroscopy, swiss type cheese, SPME

Klíčová slova v angličtině

gas chromatohraphy, mass specroscopy, swiss type cheese, SPME

Autoři

SÝKORA, M.; VÍTOVÁ, E.

Vydáno

17.09.2019

Kniha

soubor abstraktů

Strany od

66

Strany do

66

Strany počet

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"
}