Protein-based techniques for halal authentication

Author:

Abd El-Hack Mohamed Ezzat,Khan Mohammad Mehedi Hasan,Hasan Mahmudul,Salwani Md Saad

Publisher

Elsevier

Reference46 articles.

1. Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication;Aida;Meat Sci.,2005

2. Mid-infrared spectroscopy and chemometrics for the authentication of meat products;Al-Jowder;J. Agric. Food Chem.,1999

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

4. An indirect ELISA and a PCR technique for the detection of grouper (Epinephelus marginatus) mislabeling;Asensio;Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess.,2008

5. Liquid chromatographic quantitation of chicken and Turkey in unheated chicken–Turkey mixtures;Ashoor;J. Assoc. Off. Anal. Chem.,1988

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