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...
Guardat en:
| Autors principals: | , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Idioma: | English |
| Publicat: |
Halal Products Research Institute, Universiti Putra Malaysia
2014
|
| Accés en línia: | http://psasir.upm.edu.my/id/eprint/60504/1/Mihrec%205.pdf |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|