Article ID Journal Published Year Pages File Type
10539344 Food Chemistry 2011 6 Pages PDF
Abstract
► Preservatives are commonly used in cheeses production and their use is strictly regulated by the EU laws. ► A simultaneous determination of the preservatives sorbic and benzoic acid, lysozyme and natamycin in hard and pasta filata cheeses was developed. ► This is an HPLC-UV method that shows good recovery, and a short analysis time.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses
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