Fingerprinting of fatty acid composition for the verification of the identity of organic eggs

Lipid Technology

Volumn 23, Issue 2, 2011, Pages 40-42

  Tres, Alba ^a   O'Neill, Rory ^a   Van Ruth, Saskia M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ADMINISTRATIVE CONTROLS; CHEMOMETRIC MODELS; CONVENTIONAL PRODUCTS; EGG YOLKS; FATTY ACID COMPOSITION; ORGANIC EGGS; ORGANIC PRODUCTS; SINGLE COMPOUND;

FOOD PRODUCTS;

FATTY ACIDS;

EID: 79951613650     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201100084     Document Type: Article

References (6)

1. Siderer, Y. et al., Trends Food Sci. Technol. 2005, 16, 332-343.
2. Berrueta, L.A. et al., J. Chromatogr. A. 2007, 1158, 196-214.
3. European Committee for Standarization. 2000, EN ISO 5509:2000 E.
4. Hidalgo, A. et al., Food Chem. 2008, 106, 1031-1038.
5. Schlatterer, J. and Breithaupt, D.E., J. Agric. Food Chem. 2006, 54, 2267-2273.
6. van Ruth, S.M. et al., Food Chem. In Press doi:10.1016/j.foodchem.2010.11.081