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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...
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| Udgivet i: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2017
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| Fag: | |
| Online adgang: | 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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