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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
|---|---|
| التنسيق: | Conference or Workshop Item |
| اللغة: | English |
| منشور في: |
Halal Products Research Institute, Universiti Putra Malaysia
2014
|
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/60504/1/Mihrec%205.pdf |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|