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Development of Immunohistochemical Methods for Casein Detection in Meat Products
To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials i...
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| I publikationen: | Foods |
|---|---|
| Huvudupphovsmän: | , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
MDPI
2020
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7824696/ https://ncbi.nlm.nih.gov/pubmed/33374134 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010028 |
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