A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

Among the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake,...

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Detalles Bibliográficos
Autores principales: Spychaj, Anita, Goderska, Kamila, Fornal, Emilia, Montowska, Magdalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8324373/
https://www.ncbi.nlm.nih.gov/pubmed/34336994
http://dx.doi.org/10.1155/2021/7710462

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8324373/
https://www.ncbi.nlm.nih.gov/pubmed/34336994
http://dx.doi.org/10.1155/2021/7710462

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