Comparative review and the recent progress in detection technologies of meat product adulteration
Author:
Affiliation:
1. College of Pharmacy and Biological EngineeringChengdu University Chengdu China
2. Key Laboratory of Meat Processing of Sichuan ProvinceChengdu University Chengdu China
Funder
Provincial Key Research and Development Program of Sichuan
Sichuan Science and Technology Program
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12579
Reference223 articles.
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4. Authentication of origin of meat species processed under various Indian culinary procedures using DNA barcoding
5. Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques
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