Publication detail

DETERMINATION OF NATAMYCIN IN FERMENTED DRY SALAMI CASINGS

FIŠERA, M. VALÁŠEK, P. MLČEK, J. FOJTÍKOVÁ, L. FIŠEROVÁ, L.

Original Title

Type

journal article in Web of Science

Language

English

Original Abstract

The article deals with elaboration of an HPLC method with UV/VIS/MS detection used for determination of natamycin in meat smoked products.

Keywords

determination of natamycin, fermented salami, HPLC

Authors

FIŠERA, M.; VALÁŠEK, P.; MLČEK, J.; FOJTÍKOVÁ, L.; FIŠEROVÁ, L.

RIV year

2015

Released

4. 12. 2015

Publisher

WILEY-BLACKWELL

Location

USA

ISBN

0145-8892

Periodical

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Year of study

Number

State

United States of America

Pages from

3110

Pages to

3116

Pages count

BibTex

@article{BUT123951,
  author="FIŠERA, M. and VALÁŠEK, P. and MLČEK, J. and FOJTÍKOVÁ, L. and FIŠEROVÁ, L.",
  title="DETERMINATION OF NATAMYCIN IN FERMENTED DRY
SALAMI CASINGS",
  journal="JOURNAL OF FOOD PROCESSING AND PRESERVATION",
  year="2015",
  volume="39",
  number="6",
  pages="3110--3116",
  doi="10.1111/jfpp.12576",
  issn="0145-8892"
}