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High-precision continuous-flow isotope ratio mass spectrometry / J. T. Brenna, T. N. Corso, H. J. Tobias, R. J. Caimi // Mass Spectrom. Rev. – 1988. – Vol. 16, No 5. – P. 227-258.
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Hofmann D., Gehre M., Jung K. Sample preparation techniques for the determination of natural 15 N/14 N variations in amino acids by gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) // Isot. Environ. Healt. S. – 2003. – Vol. 39, No 3. – P. 233-244.
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Kelly S., Heaton K., Hoogewerff J. Tracing the geographical origin of food: The application of multi-element and multi-isotope analysis // Trends Food Sci. Tech. – 2005. – Vol. 16, No 12. – P. 555-567.
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Luykx D. M. A. M., van Ruth S. M. An overview of analytical methods for determining the geographical origin of food products // Food Chem. – 2008. – Vol. 107, No 2. – P. 897-911.
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Meier-Augenstein W. Stable isotope analysis of fatty acids by gas chromatography-isotope ratio mass specFOOD SAFETY ПИЩЕВАЯ БЕЗОПАСНОСТЬ Table 1 Conditions of separation and detection of volatile amino acid derivatives ParametersGC-MSIRMS Injected volumeμlInjection method Without flow separationInjector’s temperature230 °СColumn temperature mode40–250 °С, rate 7.0 °С/min 250–280 °С, rate10.0 °С/minCarrier gas flow rate1 ml/minDetector temperature200 °СTransfer-line temperature250 °СIonization energy70 eVOxidation reactor temperature-1030 °С 12-ОсОущетущв лОяпрев щоед н2 {21} 2017 FOOD SAFETY ПИЩЕВАЯ БЕЗОПАСНОСТЬ trometry // Anal. Chim. Acta. – 2002. – Vol. 465, No 1-2. – P. 63-79.
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Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional waterbuffalo mozzarella cheese manufacture / G. Mauriello, L. Moio, A. Genovese, D. Ercolini // J. Dairy Sci. – 2003. – Vol. 86. – P. 486-497.
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Sarkar D. Lattice: Multivariate Data Visualization with R. – New York: Springer, 2008. – 273 p. – URL: http:// lmdvr.r-forge.r-project.org.
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Wickham H. ggplot2: Elegant Graphics for Data Analysis (Use R!). – New York: Springer, 2009. – URL: http:// doi.org/10.1007/978-0-387-98141-3. Table 2 Test sample
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