Characterization of the geographical origin of Pecorino Sardo cheese by casein stable isotope ((13)c/(12)c and (15)n/(14)n) ratios and free amino acid ratios.

Manca, G; Camin, F; Coloru, G C; Del Caro, A; Depentori, D; Franco, M A; Versini, G

Manca, G; Camin, F; Coloru, G C; Del Caro, A; Depentori, D; Franco, M A; Versini, G.

Affiliation

Manca G; Dipartimento di Chimica, Università di Sassari, via Vienna 2, 07100 Sassari, Italy. gmanca@ssmain.uniss.it

J Agric Food Chem ; 49(3): 1404-9, 2001 Mar.

Article in En | MEDLINE | ID: mdl-11312872

Subject(s)

Amino Acids/analysis; Caseins/chemistry; Cheese/analysis; Animals; Carbon Isotopes/analysis; Female; Geography; Italy; Mass Spectrometry; Nitrogen Isotopes/analysis; Sheep

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Collection: 01-internacional Database: MEDLINE Main subject: Caseins / Cheese / Amino Acids Limits: Animals Country/Region as subject: Europa Language: En Journal: J Agric Food Chem Year: 2001 Document type: Article

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