| Autor: |
Washam CJ; Department of Dairy Science, Department of Microbiology and Department of Geology, University of Georgia, Athens, Georgia 30602., Kerr TJ; Department of Dairy Science, Department of Microbiology and Department of Geology, University of Georgia, Athens, Georgia 30602., Hurst VJ; Department of Dairy Science, Department of Microbiology and Department of Geology, University of Georgia, Athens, Georgia 30602. |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 1982 May; Vol. 45 (7), pp. 594-596. |
| DOI: |
10.4315/0362-028X-45.7.594 |
| Abstrakt: |
Five chemical compounds (tyrosine, sorbic acid, calcium lactate, calcium phosphate and sodium chloride), which have previously been reported to occur as crystals on various cheeses, were induced to crystallize on the surface of mild Cheddar cheese, These crystals were observed and photographed, using scanning electron microscopy (SEM). The distinct features exhibited by the crystals of each compound demonstrate the potential use of SEM in identification of crystals on cheese as well as in studying the factors contributing to their formation. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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