Research Progress of Beef Adulteration Identification Technology
Beef has become one of the important components of consumers' diets due to its high nutritional value. In recent years, the problem of beef adulteration has been coming. With the development of analytical techniques, mass spectrometry, enzyme-linked immunoassay, genetic, sensor and spectroscopic tec...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Chinês |
| Udgivet: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Serier: | Shipin gongye ke-ji |
| Fag: | |
| Online adgang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060044 |
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