Identification of Slovakian, Polish, and Romanian bryndza cheeses origin by factor analysis of some elemental data View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2007-09

AUTHORS

Mária Koreňovská, Milan Suhaj

ABSTRACT

Study of traceability of typical sheep cheese bryndza made in Slovakia, Poland, and Romania was realized by means of some special elemental markers determined by atomic absorption spectrometry. Principal component factoring was used for elements variability determination, differentiation, and visualization of used data. Elemental markers Ba, Cu, Cr, Mg, and Ni enable effective identification of majority of Slovak bryndza cheese producing areas. As the best elemental markers of origin, enabling successful multiregional differentiation of Slovakian, Polish, and Romanian bryndza cheeses, Cr, Hg, Mn, and V were used. More... »

PAGES

707-713

Journal

TITLE

European Food Research and Technology

ISSUE

5-6

VOLUME

225

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-006-0473-z

DOI

http://dx.doi.org/10.1007/s00217-006-0473-z

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1041986326


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