Current analytical methods for porcine identification in meat and meat products
Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/88327/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88327/ https://www.sciencedirect.com/science/article/pii/S0308814620305264 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|