“…egg, animal glue and casein. Different ratios have been proposed [25,30,31,36,38,61,65], for example gly/glu, gly/asp, pro/asp, glu/pro, glu/asp, glu/ ala, ala/pro, ala/gly. Since the methods are usually based on the fact that animal glue contains substantially higher amounts of gly with respect to egg and milk, while casein contains higher amounts of glu with respect to egg, gly and glu are always included in the most significant ratios.…”