Quantitative PCR Detection of Pork in Raw and Heated Ground Beef and Pâté
Author:
Affiliation:
1. Laboratorio de Genetica Bioquimica, Facultad de Veterinaria, c/Miguel Servet 177, 50013-Zaragoza, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0201576
Reference14 articles.
1. Identification of animal species in ground meat mixtures by multivariate analysis of isoelectric focusing protein profiles
2. Development of a Monoclonal Antibody Specific to Cooked Mammalian Meats
3. Monoclonal Antibody Detection of Porcine Meat
4. Quantitative Evaluation of Pork Adulteration in Raw Ground Beef by Radial Immunodiffusion and Enzyme-Linked Immunosorbent Assay
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