Determination of the authenticity of dairy products on the basis of fatty acids and triacylglycerols content using GC analysis

Korean Journal for Food Science of Animal Resources

Volumn 34, Issue 3, 2014, Pages 316-324

  Park, Jung Min ^a   Kim, Na Kyeong ^a   Yang, Cheul Young ^b   Moon, Kyong Whan ^c   Kim, Jin Man ^a  

^a Konkuk University   (South Korea)

^b Eulji University   (South Korea)

^c Korea University   (South Korea)

Author keywords

Adulteration; Cheese; Dairy products; Fatty acids; Triacylglycerols

Indexed keywords

ANIMALIA;

EID: 84932097979     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2014.34.3.316     Document Type: Article

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