Meat authenticity-Reference-Cited by-同舟云学术

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Meat authenticity

Published:2016-11-19 Issue: Volume: Page:391-406
ISSN:
Container-title:Emerging Technologies in Meat Processing
language:
Short-container-title:

Author:

Zhao Yan¹²

Affiliation:

1. Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety; Chinese Academy of Agricultural Sciences; Beijing China

2. Key Laboratory of Agro-product Quality and Safety; Ministry of Agriculture; Beijing China

Publisher

John Wiley & Sons, Ltd

Reference68 articles.

1. Alteration of the carbon and nitrogen stable isotope composition of beef by substitution of grass silage with maize silage;Bahar;Rapid Communications in Mass Spectrometry,2005

2. Seasonal variation in the C, N and S stable isotope composition of retail organic and conventional Irish beef;Bahar;Food Chemistry,2008

3. Authentication of food of animal origin using real-time PCR method;Bajzik;Folia Veterinaria,2011

4. Stable isotope variation as a tool to trace the authenticity of beef;Boner;Analytical and Bioanalytical Chemistry,2004

5. Research on the consumers' willingness to buy traceable pork with different quality information: a case study of consumers in Weifang, Shandong province;Bu;Asian Journal of Agricultural Research,2013

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