The identification of Furosine concentration is very important for qualitative evaluation of milk and cheese. In the present study it has been investigated the content of furosine in mozzarella-cheese produced in Sicily; it has been determined by reversed-phase HPLC. High Performance Liquid Chromatography is one the most valid analytical technique, because of its selectivity and sensitivity in the analysis of complex mixtures.
Furosina come marker di danno termico nella produzione di mozzarelle siciliane [Furosine as thermal damage marker in mozzarella-cheese from Sicily]
BARBAGALLO, Riccardo Nunzio;
1998-01-01
Abstract
The identification of Furosine concentration is very important for qualitative evaluation of milk and cheese. In the present study it has been investigated the content of furosine in mozzarella-cheese produced in Sicily; it has been determined by reversed-phase HPLC. High Performance Liquid Chromatography is one the most valid analytical technique, because of its selectivity and sensitivity in the analysis of complex mixtures.File in questo prodotto:
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