Process/Product Control: Analysis of Cheese by Proteomics Techniques
Author:
Affiliation:
1. Department of Soil, Plant and Food Sciences; University of Bari; Bari Italy
Publisher
John Wiley & Sons Ltd
Reference26 articles.
1. Evaluation of bovine and water buffalo milk in mixtures of liquid milk and mozzarella cheese by gel isoelectric focusing;Addeo;Italian Journal of Food Science,1989
2. Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk;Calvano;J Agric Food Chem,2013
3. Determination of cows' milk in goats' milk and cheese by capillary electrophoresis of the whey protein fractions;Cartoni;J Chromatogr A,1999
4. Detection of the adulteration of water buffalo milk and mozzarella with cow's milk by liquid chromatography-mass spectrometry analysis of β-lactoglobulin variants;Czerwenka;Food Chemistry,2010
5. Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk;Di Luccia;J Dairy Sci,2009
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