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Lysinoalanine, a molecular marker for characterising natural Mozzarella cheese

Author
RESMINI, P1 ; PELLEGRINO, L1 ; DE NONI, I1
[1] Department of Food Science and Technology, DISTAM, University of Milan, 20133, Milan, Italy
Conference name
Italy-Australia Seminar on Food Science and Technology, CSIRO Division of Food Science and Technology (North Ryde 1995-09-26)
Source

Food Australia. 1997, Vol 49, Num 3, pp 115-118 ; ref : 14 ref

ISSN
1032-5298
Scientific domain
Food science technology
Publisher
Australian Institute of Food Science and Technology, North Sydney
Publication country
Australia
Document type
Conference Paper
Language
English
Keyword (fr)
Adultération Caséine Chromatographie HPLC Composition chimique Lait déshydraté Lysinoalanine Marqueur biologique Mozzarella Traitement thermique Furosine Fromage frais
Keyword (en)
Adulteration Casein HPLC chromatography Chemical composition Dried milk Lysinoalanine Biological marker Mozzarella Heat treatment Fresh cheese
Keyword (es)
Adulteración Caseina Cromatografía HPLC Composición química Leche deshidratada Lisinoalanina Marcador biológico Mozzarella Tratamiento térmico Queso fresco
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
2605961

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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