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.

Original Title

Cheese Matrix Microstructure Studied by Advanced Microscopic Techniques

Type

journal article in Scopus

Language

English

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

microstructure of cheese, confocal microscopy, cryo scanning electron microscopy

Authors

BURDIKOVÁ Z.; HICKEY C.; AUTY M.A.E.; PALA J.; ŠVINDRYCH Z.; STEINMETZ I.; KRZYŽÁNEK V.; HRUBANOVÁ K.; SHEEHAN J.J.

RIV year

2014

Released

10. 8. 2014

ISBN

1431-9276

Periodical

MICROSCOPY AND MICROANALYSIS

Year of study

20

Number

S3

State

United States of America

Pages from

1336

Pages to

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"
}