Applying DNA Techniques to the Identification of the Species of Dressed Toasted Eel Products
Author:
Affiliation:
1. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034525x
Reference28 articles.
1. AOAC.Official Methods of Analysis, 16th ed.; Cuniff, P., Ed.; AOAC International: Gaithersburg, MD, 1998; Vol. II., Chapter 35, pp 24−27.
2. Development of an Enzyme-Linked Immunosorbent Assay for the Identification of Smoked Salmon (Salmo salar),Trout (Oncorhynchus mykiss) and Bream (Brama raii)
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