DETECTION OF SPECIES IN MEAT AND MEAT PRODUCTS USING ENZYME-LINKED IMMUNOSORBENT ASSAY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2006.00046.x/fullpdf
Reference21 articles.
1. Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay
2. Detection of Poultry and Pork in Cooked and Canned Meat Foods by Enzyme-Linked Immunosorbent Assays
3. The Use of a Poultry-Specific Murine Monoclonal Antibody Directed to the Insoluble Muscle Protein Desmin in Meat Speciation
4. Monoclonal Antibodies to Porcine Thermal-Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats
5. Polymerase chain reaction assay for detection of sheep and goat meats
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