Detection of pork in pastry products for halal verification via polymerase chain reaction (PCR) techniques
Pork identification in pastry fillings using polymerase chain reaction (PCR) was developed. Genomic DNA of the pastry filling were successfully extracted and found to be good quality and produced clear PCR products. In this study, two methods of PCR were used for detection of pork adulteration in s...
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| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Halal Products Research Institute, Universiti Putra Malaysia
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/19880/1/73-4.pdf http://psasir.upm.edu.my/id/eprint/19880/ |
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