Establishment and Application of a Fluorescent Polymerase Chain Reaction−Restriction Fragment Length Polymorphism (PCR-RFLP) Method for Identifying Porcine, Caprine, and Bovine Meats
Author:
Affiliation:
1. Division of Biotechnology, Animal Technology Institute Taiwan, P.O. Box 23, Chunan 350, Miaoli, Taiwan, and Department of Biological Science and Technology, National Chiao Tung University, 75 Po-Ai Street, Hsinchu 300, Taiwan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf020860u
Reference31 articles.
1. DNA-based methods for food authentication
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3. A comparison of DNA-hybridization, immunodiffusion, countercurrent immunoelectrophoresis and isoelectric focusing for detecting the admixture of pork to beef
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