Use of histidine dipeptides and myoglobin to monitor adulteration of cooked beef with meat from other species
Author:
Publisher
Wiley
Subject
General Veterinary,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1751-0813.1985.tb14250.x/fullpdf
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4. Use of histidine dipeptides to estimate the proportion of pig meat in processed meats
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