regarding homogeneity and stability of SEA in cheese
(Hennekinne et al., 2003, 2007). However, more effort needs to
be invested to develop a suitable processing procedure to prepare
large quantities of sufficiently homogeneous and stable cheese
powder, which behaves similarly to cheese samples typically ana
lysed in a laboratory. Moreover, comprehensive homogeneity and
stability studies need to be planned and executed, a prerequisite
for the development of any reference material.
In this article, we first report on a feasibility study of how to
process large quantities of cheese powder materials containing
SEA at sub ng/g levels. After successful completion, the processing
of raw milk cheese to three candidate reference materials (a blank
a very low spiked and a low spiked material) is described togethe
regarding homogeneity and stability of SEA in cheese
(Hennekinne et al., 2003, 2007). However, more effort needs to
be invested to develop a suitable processing procedure to prepare
large quantities of sufficiently homogeneous and stable cheese
powder, which behaves similarly to cheese samples typically ana
lysed in a laboratory. Moreover, comprehensive homogeneity and
stability studies need to be planned and executed, a prerequisite
for the development of any reference material.
In this article, we first report on a feasibility study of how to
process large quantities of cheese powder materials containing
SEA at sub ng/g levels. After successful completion, the processing
of raw milk cheese to three candidate reference materials (a blank
a very low spiked and a low spiked material) is described togethe
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