SPECIES IDENTIFICATION OF FRESH AND COOKED MEAT BASED ON PCR-RFLP TECHNIQUE*
Adulteration of higher quality meat with cheaper or inferior quality meat is prevalent in the meat industry. Identification of meat from closely related meat species based on morphological features of meat is very difficult and it becomes even worse if meat is cooked or processed. The present study...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Director of Academics and Research, Kerala Veterinary and Animal Sciences University
2018-07-01
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| Series: | Journal of Veterinary and Animal Sciences |
| Subjects: | |
| Online Access: | https://www.jvas.in/public_html/upload/article_file/article_file_qb0mnw.pdf?t=qb0mnw |