Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins-Reference-Cited by-同舟云学术

Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins

Published:2021-01-01 Issue:1 Volume:24 Page:1034-1060
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zajác Peter¹²^ORCID,Beňová Elena²^ORCID,Židek Radoslav¹^ORCID,Čapla Jozef¹^ORCID,Benešová Lucia¹^ORCID,Čurlej Jozef¹^ORCID,Golian Jozef¹^ORCID

Affiliation:

1. Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

2. National Reference Laboratory for Milk and Milk Products, State Veterinary and Food Institute, Veterinary and Food Institute in Bratislava, Bratislava, Slovakia

Funder

Slovak Research and Development Agency #1

Slovak Research and Development Agency #2

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953066

Reference35 articles.

1. EC. 2008a. Commission Regulation (EC) No 676/2008 of 16 July 2008 registering certain names in the Register of protected designations of origin and protected geographical indications (Ail de la Drôme (PGI), Všestarská cibule (PDO), Slovenská bryndza (PGI), Ajo Morado de Las Pedroñeras (PGI), Gamoneu or Gamonedo (PDO), Alheira de Vinhais (PGI), Presunto de Vinhais or Presunto Bísaro de Vinhais (PGI)) In Official Journal of the European Union, 51, 17. July, 2008, L 189, 19–20.

2. MARD SR. 2016. Decree of the Ministry of Agriculture and Rural Development of the Slovak Republic on Certain Milk Products. In Coll. of the law of the SR.

3. PPA-ATIS. 2019. Milk and Dairy Market Report April 2019. Agrárne trhové informácie Slovenska (Agrarian market information of Slovakia), 27:1, 1–58. https://www.apa.sk/download.php?afID=2104

4. Annual Editor Report

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