Applicability of organic milk indicators to the authentication of processed products

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 25-30

  Molkentin, Joachim ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Linolenic acid; Authentication; Carbon; Fatty acids; Organic milk products; Stable isotopes

Indexed keywords

CREAM CHEESE; DIFFERENT ORIGINS; DRY MATTERS; ICE CREAMS; LINOLENIC ACIDS; MILK FATS; ORGANIC MILK; SEMI-HARD CHEESE; SKIM MILKS; SOUR CREAM; STABLE ISOTOPES;

AUTHENTICATION; CARBON; DAIRY PRODUCTS; ISOTOPES; OILS AND FATS;

FATTY ACIDS;

CARBON 13; FATTY ACID; LINOLEIC ACID; MILK FAT; STABLE ISOTOPE; YOGHURT;

ANALYTIC METHOD; ARTICLE; BUTTER; BUTTERMILK; CHEESE; CHEMICAL COMPOSITION; CORRELATION ANALYSIS; CREAM; CREAM CHEESE; CURD LIPID; DAIRY PRODUCT; FOOD ANALYSIS; FOOD PROCESSING; GEOGRAPHIC ORIGIN; GERMANY; ICE CREAM; LIPID COMPOSITION; LOW FAT MILK; MILK; SOUR CREAM; VALIDITY; WHEY;

ALPHA-LINOLENIC ACID; ANIMALS; CARBON ISOTOPES; CATTLE; DAIRY PRODUCTS; FOOD CONTAMINATION; FOOD, ORGANIC; GERMANY; MILK; QUALITY CONTROL;

EID: 84870400999     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.093     Document Type: Article

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