Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication

Author:

Aida A.A.,Che Man Y.B.,Wong C.M.V.L.,Raha A.R.,Son R.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Liquid chromatographic identification of meats;Ashoor;Journal Association of Official Analytical Chemists International,1988

2. Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs;Babiker;Meat Science,1981

3. Identification of species in animal feedstuffs by polymerase chain reaction-restriction fragment length polymorphism analysis of mitochondrial DNA;Bellagamba;Journal of Agricultural and Food Chemistry,2001

4. Applicability of PCR (Polymerase chain reaction) for the detection of animal species in heated meat products;Beneke;Fleischwirtschaft,1998

5. Molecular phylogeny of Acipenserinae;Birstein;Molecular Phylogeny and Evolution,1998

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