Detection Of Pork And Lard Adulteration In Food Products Using Molecular Biology Techniques For Halal Authentication
Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another whereby the food products from one species have been mixed intentionally with either similar substitute material or cheaper species. In most cases, f...
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| Format: | Thesis |
| Language: | English English |
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2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/4898/1/FBSB_2007_13.pdf |