Analytical approaches of meat authentication in food-Reference-Cited by-同舟云学术

Analytical approaches of meat authentication in food

Published:2020-09-28 Issue:4 Volume:56 Page:1535-1543
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Sajali Nurhayatie¹²^ORCID,Wong Sie Chuong³^ORCID,Abu Bakar Suhaili⁴^ORCID,Khairil Mokhtar Nur Fadhilah²⁵^ORCID,Manaf Yanty Noorzianna²⁵^ORCID,Yuswan Mohd Hafis²⁵^ORCID,Mohd Desa Mohd Nasir²⁴⁵^ORCID

Affiliation:

1. School of Engineering and Technology University College of Technology Sarawak Sibu Sarawak Malaysia

2. Halal Products Research Institute Universiti Putra Malaysia Serdang Selangor Darul Ehsan Malaysia

3. Department of Basic Science and Engineering Faculty of Agriculture and Food Sciences UPM Bintulu Sarawak Campus Bintulu Sarawak Malaysia

4. Department of Biomedical Science Faculty of Medicine and Health Sciences Universiti Putra Malaysia Serdang Selangor Darul Ehsan Malaysia

5. Konsortium Institut Halal IPT Malaysia (KIHIM), Ministry of Higher Education Malaysia, Federal Government Administrative Centre Putrajaya Malaysia

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14797

Reference82 articles.

1. Analysis of Pork Adulteration in Commercial Burgers Targeting Porcine-Specific Mitochondrial Cytochrome B Gene by TaqMan Probe Real-Time Polymerase Chain Reaction

2. Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products

3. Hazards of new technology in promoting food adulteration;Anita G.;IOSR Journal of Environmental Science, Toxicology and Food Technology,2013

4. Basic principles of real-time quantitative PCR

5. Authentication of meat and meat products

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