Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope (13C/12C and 15N/14N) ratios and free amino acid ratios

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1404-1409

  Manca, Gavina ^a   Camin, Federica ^b   Coloru, Gavina C ^a   Del Caro, Alessandra ^a   Depentori, Daniela ^b   Franco, Mario A ^a   Versini, Giuseppe ^b  

^a UNIVERSITY OF SASSARI   (Italy)

^b Laboratorio di Analisi e Ricerche   (Italy)

Author keywords

Casein stable isotope ratios; Ewes' milk cheese; Free amino acid ratios; Geographical origin; Statistical analysis

Indexed keywords

AMINO ACID; CARBON 13; CASEIN; HISTIDINE; ISOLEUCINE; METHIONINE; NITROGEN 15; PROLINE; STABLE ISOTOPE; THREONINE;

ARTICLE; CHEESE; FOOD INDUSTRY; GEOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ITALY; MASS SPECTROMETRY;

AMINO ACIDS; ANIMALS; CARBON ISOTOPES; CASEINS; CHEESE; FEMALE; GEOGRAPHY; ITALY; MASS SPECTROMETRY; NITROGEN ISOTOPES; SHEEP;

OVIS;

EID: 0034825836     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000706c     Document Type: Article

References (9)

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