Fatty acids like a markers of processed cheese changes during storage.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F08%3APU77862" target="_blank" >RIV/00216305:26310/08:PU77862 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Fatty acids like a markers of processed cheese changes during storage.
Original language description
The changes of fatty acids inclued in sterilized processed cheeses during storage were observed. Cheeses were stored at different conditions for 24 months.
Czech name
Mastné kyseliny jako markery změn tavených sýrů během skladování
Czech description
Mastné kyseliny jako markery změn tavených sýrů během skladování
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2008
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Chemické listy
ISSN
1213-7103
e-ISSN
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Volume of the periodical
102
Issue of the periodical within the volume
15
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
2
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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