Determination of lactoferrin in goat milk by HPLC method
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F09%3A00002294" target="_blank" >RIV/62157124:16270/09:00002294 - 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 lactoferrin in goat milk by HPLC method
Original language description
The aim of this study was the determination of lactoferrin in goat (raw and pasteurized 72°C for 20 s) milk using HPLC method. No statistically significant differences (P = 0.05) were found between the values of raw and pasteurised goat milk.
Czech name
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Czech description
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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
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
27
Issue of the periodical within the volume
N
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
3
Pages from-to
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UT code for WoS article
000269005600032
EID of the result in the Scopus database
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