Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers

The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adu...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Korean J Food Sci Anim Resour
Prif Awduron: Ha, Jimyeong, Kim, Sejeong, Lee, Jeeyeon, Lee, Soomin, Lee, Heeyoung, Choi, Yukyung, Oh, Hyemin, Yoon, Yohan
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2017
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC5516074/
https://ncbi.nlm.nih.gov/pubmed/28747833
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.464
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