Publication detail

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.

English title

Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques

Type

Scopus Article

Language

en

Original abstract

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.

Keywords in English

microstructure of cheese, confocal microscopy, cryo scanning electron microscopy

Released

2014-08-10

ISSN

1431-9276

Journal

MICROSCOPY AND MICROANALYSIS

Volume

20

Number

S3

Pages from–to

1336–1337

Pages count

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"
}