Authentication of dairy products by immunochemical methods: a review-Reference-Cited by-同舟云学术

Authentication of dairy products by immunochemical methods: a review

Published:2011-03-10 Issue:2 Volume:91 Page:77-95
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Science & Technol.

Author:

Pizzano Rosa,Nicolai Maria Adalgisa,Manzo Carla,Addeo Francesco

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-011-0008-7.pdf

Reference65 articles.

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2. Addeo F, Pizzano R, Nicolai MA, Caira S, Chianese L (2009) Fast isoelectric focusing and anti-peptide antibodies for detecting bovine casein in adulterated water buffalo milk and derived Mozzarella cheese. J Agric Food Chem 57:10063–10066

3. Allen JC (1990) The value of immunoassays to food analysis. In: Rittenburg JH (ed) Development and application of immunoassay for food analysis. Elsevier, London, pp 59–77

4. Anguita G, Martín R, García T, Morales P, Haza AI, González I, Sanz B, Hernández PE (1995) Indirect ELISA for detection of cows' milk in ewes' and goats' milks using a monoclonal antibody against bovine β-casein. J Dairy Res 62:655–659

5. Anguita G, Martín R, García T, Morales P, Haza AI, González I, Sanz B, Hernández PE (1996) Immunostick ELISA for detection of cows' milk in ewes' milk and cheese using a monoclonal antibody against bovine β-casein. J Food Prot 59:436–437

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