Metody wykrywania zafalszowan przetworow owocowych

• Autorzy: Czapski J. , Tyma P.
• Języki publikacji: PL

Abstrakty

PL

W artykule przedstawiono sposoby fałszowania żywności, w tym soków, oraz omówiono metody wykrywania zafałszowań.

EN

The ways of the food including juices adulteration were presented together with the method of the adulteration detection.

Słowa kluczowe

PL

chromatografia gazowa; wykrywanie zafalszowan; metody izotopowe; ocena jakosci; chromatografia cieczowa; zywnosc; metoda Petrusa; przetwory owocowe; wlasciwosci fizykochemiczne; zafalszowania zywnosci; przetworstwo owocowo-warzywne

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 1996
• Tom: 40
• Numer: 10
• Opis fizyczny: s.22-25,rys.,tab.,bibliogr.

Twórcy

autor

Czapski J.

• Akademia Rolnicza, Poznan

autor

Tyma P.

Bibliografia

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• [14] Sontag G., Bernwieser I.: HPLC coupled with a culometric electrode array detector - determination of phlorentin glucoside in juices for detection of adulteration. Deutsche Lebensmittel-Rundschau, 1994, 90, 72-74.
• [15] Widmer W. W., Cancalon P.F., Nagy S.: Methods for determining the adulteration of citrus juices. Trends Food Sci. Technol., 1992, 3, 278-285.