Classification of the geographical origin of Italian donkey's milk based on differences in inorganic anions-Reference-Cited by-同舟云学术

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Classification of the geographical origin of Italian donkey's milk based on differences in inorganic anions

Published:2012-07 Issue:7 Volume:29 Page:1021-1029
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Di Bella G.,Lo Turco V.,Potortì A.G.,Luppino R.R.,Fotia V.,Conte F.,Dugo G. mo

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2012.674979

Reference24 articles.

1. Characterisation of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations

2. Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring

3. Nitrate and nitrite levels in fruity and natural mineral waters marketed in western Turkey

4. Use of donkey’s milk for a fermented beverage with lactobacilli

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