Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts
Author:
Affiliation:
1. Genetic Engineering and Molecular Biology Division, Department of Zoology, Faculty of Science Menoufia University Shebin El‐Kom Egypt.
2. Department of Zoology, Faculty of Science Menoufia University Shebin El‐Kom Egypt.
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15885
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5. Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes
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