Determination of biogenic amines in Swiss and Dutch type cheeses
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F20%3APU139728" target="_blank" >RIV/00216305:26310/20:PU139728 - 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
Determination of biogenic amines in Swiss and Dutch type cheeses
Original language description
HPLC is well-established technique in the analysis of food biogenic amines, usually performed for qualitative analysis. This project presents an elaboration of several Edam and Emmental type cheeses to quantify biogenic amines.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů