Detection of the adulteration of water buffalo milk and mozzarella with cow's milk by liquid chromatography-mass spectrometry analysis of β-lactoglobulin variants

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 901-908

  Czerwenka, Christoph ^a   Muller, Lukáš ^a   Lindner, Wolfgang ^a  

^a UNIVERSITY OF VIENNA   (Austria)

Author keywords

Lactoglobulin; Buffalo mozzarella; Cheese; Food adulteration; Liquid chromatography mass spectrometry; Milk

Indexed keywords

BETA LACTOGLOBULIN;

ARTICLE; BUFFALO; COW; DAIRY PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MILK; MOZZARELLA; NUCLEOTIDE SEQUENCE; QUANTITATIVE ANALYSIS;

BUBALUS;

EID: 77951627332     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.034     Document Type: Article

References (20)

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