LC-ESI-Q-TOF-MS identification of porcine-specific peptide biomarker in cooked pork for halal authentication
Identifying pork adulteration in the mixture of meat is nearly impossible with the naked eye. Therefore, with the aid of modern technology, an authentication technique can be developed from various sample state which range from small to molecular level. The present research focused on protein-based...
Сохранить в:
| Главные авторы: | , , , , |
|---|---|
| Формат: | Conference or Workshop Item |
| Язык: | English |
| Опубликовано: |
Halal Products Research Institute, Universiti Putra Malaysia
2014
|
| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/60504/1/Mihrec%205.pdf |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
Ваш комментарий будет первым!