Research progress on mutton origin tracing and authenticity

Author:

Wang Qian,Liu Haijin,Bai Yang,Zhao Yan,Guo Jun,Chen Ailiang,Yang Shuming,Zhao Shanshan,Tan Liqin

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference113 articles.

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3. Andre, C. M., & Soukoulis, C. (2020). Food Quality Assessed by Chemometrics. Foods, 9(7), 4.

4. Molecular identification of commercial spicy pollack roe products by PCR-RFLP analysis;Aranishi;Journal of Food Science,2005

5. Implementation of chemometrics for quality control and authentication of meat and meat products;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2003

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