Halal authenticity issues in meat and meat products

Author:

Nakyinsige Khadijah,Man Yaakob Bin Che,Sazili Awis Qurni

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference82 articles.

1. Detection of pig derivatives in food products for halal authentication by polymerase chain reaction–restriction fragment length polymorphism;Aida;Journal of the Science of Food and Agriculture,2007

2. Analysis of raw meats and fats of pigs using polymerase chain reaction for halal authentication;Aida;Meat Science,2005

3. Improved DNA extraction method for porcine contaminants, detection in imported meat to the Saudi market;Alaraidh;Saudi Journal of Biological Sciences,2008

4. Gold nanoparticle sensor for the visual detection of pork adulteration in meatball formulations;Ali;Journal of Nanometerials,2012

5. Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants;Aristoy;Meat Science,2004

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