Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers

The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adu...

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Detalles Bibliográficos
Autores principales: Ha, Jimyeong, Kim, Sejeong, Lee, Jeeyeon, Lee, Soomin, Lee, Heeyoung, Choi, Yukyung, Oh, Hyemin, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516074/
https://www.ncbi.nlm.nih.gov/pubmed/28747833
http://dx.doi.org/10.5851/kosfa.2017.37.3.464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516074/
https://www.ncbi.nlm.nih.gov/pubmed/28747833
http://dx.doi.org/10.5851/kosfa.2017.37.3.464

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