Monoclonal Antibodies to Porcine Thermal-Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats

Author:

CHEN FUR-CHI,HSIEH Y-H. PEGGY,BRIDGMAN ROGER C.

Publisher

Wiley

Subject

Food Science

Reference32 articles.

1. Detection of beef, sheep, deer and horse meat in cooked meat products by enzyme-linked immunosorbent assay;Andrews;J. Assoc. Off. Anal. Chem,1992

2. Liquid chromatographic identification of meats;Ashoor;J. Assoc. Off. Anal. Chem,1988

3. An improved, rapid, ELISA technique for detection of pork in meat products;Ayob;J. Sci. Food Agric,1989

4. Improved methodology for the electrophoretic determination of horse meat in heated food stuffs;Babiker;Meat Sci,1981

5. The use of a poultry-specific murine monoclonal antibody directed to the insoluble muscle protein desmin in meat speciation;Billett;J. Sci. Food Agric,1996

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