| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602088 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠We investigated egg collection and preparation methods. ⺠We examined their effect on the measured isotopic composition of egg components. ⺠Egg components from 7 different production systems were analysed. ⺠The isotopic fingerprint of a particular production system was maintained over time. ⺠Liquid egg products may be traced based on isotopic data from fresh eggs.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Luc Rock, Sylwia Rowe, Agnieszka Czerwiec, Harold Richmond,