Detection of Chicken and Turkey Meat in Meat Mixtures by Using Real-Time PCR Assays
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02536.x/fullpdf
Reference38 articles.
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2. Production of a sensible immunoassay for detection of ruminant and porcine proteins, heated to >130 °C at 2.7 bar, in compound animal feedstuff;Ansfield;Food Agric Immunol,2000
3. Random amplified polymorphic DNA fingerprints for identification of species in poultry pâté;Calvo;Poul Sci,2001
4. Differentiation the species of origin of meats on the basis of the contents of histidine dipeptides in muscle;Chung;J Vet Sci,1998
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