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[Detection of Spinacine (6-carboxi 1,2,3,4 tetrahydroimidazopyridine) in cheese to trace back to the formaldehyde used in cheese making]

1988

Resmini, P. | Saracchi, S. | Bernardi, G. de (Milan Univ.(Italy). Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche) | Panari, G. (Consorzio per il Formaggio Parmigiano, Reggio Emilia (Italy). Lab. di Tecnologia Applicata)

AGROVOC Keywords
caseinates caseinati chromatographie chromatography cow milk cromatografia electroforesis electrophoresis elettroforesi formaggio a pasta dura formaldehyde formaldeide hard cheese lait de vache latte di vacca leche de vaca organic matter content queso duro
Bibliographic information
Volume 39 Issue 1 ISSN 0390-6361
Pagination
pp. 7-19
Other Subjects
Caseinatos; Contenido de materia organica; Formaldehidos; Caseinate; Fromage a pate dure; Electrophorese; Teneur en matiere organique; Contenuto in materia organica
Language
Italian
Note
2 tables; 4 graphs; 14 ref. Summaries (En, It)
Type
Numerical Data; Summary
1990-08-15
AGRIS AP
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