Determination of Cheese Authenticity by Carbon and Nitrogen Isotope Analysis: Stelvio Cheese as a Case Study

Food Analytical Methods

Volumn 8, Issue 8, 2015, Pages 2157-2162

  Capici, Calogero ^a   Mimmo, Tanja ^a   Kerschbaumer, Luis ^b   Cesco, Stefano ^a   Scampicchio, Matteo ^a  

^a FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^b Federazione Latterie Alto Adige   (Italy)

Author keywords

Cheese; Geographic origin; IRMS; Powdered milk; Stable isotope ratio analysis

Indexed keywords

CARBON; CHEESES; MANUFACTURE; MASS SPECTROMETRY; PASTEURIZATION; SPECTROMETRY;

CARBON AND NITROGEN ISOTOPES; CHEESE MANUFACTURING; GEOGRAPHIC ORIGINS; IRMS; ISOTOPE FRACTIONATION; ISOTOPE RATIO MASS SPECTROMETRY; POWDERED MILK; STABLE ISOTOPE RATIOS;

ISOTOPES;

EID: 84938221083     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-015-0113-y     Document Type: Article

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