The effect of heat processing and ph on pcr detection of genetically modified (gm) soy in meat products
Main Authors: | ARUN ÖÖ, MURATOĞLU K, YILMAZ EKER F |
---|---|
Format: | Article |
Language: | English |
Published: |
Kafkas University, Faculty of Veterinary Medicine
2014-09-01
|
Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
Online Access: | https://vetdergikafkas.org/pdf.php?id=1663 |
Similar Items
-
Pcr detection of soy protein in ready to eat meat doners
by: MURATOGLU K, et al.
Published: (2016-07-01) -
Detection of genetically modified soy in processed foods
sold commercially in Malaysia by PCR-based method.
by: Abdullah, Tosiah, et al.
Published: (2006) -
PCR Based Detection of Genetically Modified Soy in Processed Foods Commercially Available in Saudi Arabia
by: Ibrahim Abdullah Alaraidh
Published: (2009-06-01) -
A Multiplex PCR System for the Screening of Genetically Modified (GM) Maize and the Detection of 29 GM Maize Events Based on Capillary Electrophoresis
by: Hongmei Yi, et al.
Published: (2022-03-01) -
Literature review on Genetically Modified (GM) foods
by: Wee, Hui Jia
Published: (2015)