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.

Anglický název

Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques

Typ

Článek Scopus

Jazyk

en

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 anglicky

microstructure of cheese, confocal microscopy, cryo scanning electron microscopy

Vydáno

2014-08-10

ISSN

1431-9276

Časopis

MICROSCOPY AND MICROANALYSIS

Ročník

20

Číslo

S3

Strany od–do

1336–1337

Počet stran

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"
}