Nanobiosensor for the detection and quantification of pork adulteration in meatball formulation
Author:
Publisher
Informa UK Limited
Subject
General Materials Science,Biomedical Engineering,Bioengineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/17458080.2011.640946
Reference20 articles.
1. Detection of Pork in Heated Meat Products by the Polymerase Chain Reaction
2. Sensitive and semi-quantitative TaqMan™ real-time polymerase chain reaction systems for the detection of beef (Bos taurus) and the detection of the family Mammalia in food and feed
3. Ali, M E, Hashim, U, Dhahi, T S, Mustafa, S, Man, Y BChe and Latif, M A.Analysis of pork adulteration in commercial burgers targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction. Food Anal. Methods. (2011) doi:10.1007/s12161-011-9311-4
4. TaqMan real-time PCR for the detection and quantitation of pork in meat mixtures
5. Effect of heat and pressure processing on DNA fragmentation and implications for the detection of meat using a real-time polymerase chain reaction
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