Monoclonal antibodies specific to heat-treated porcine blood
BACKGROUND: Porcine blood is potentially being utilized in food as a binder, gelling agent, emulsifier or colorant. However, for certain communities, the usage of animal blood in food is strictly prohibited owing to religious concerns and health reasons. This study reports the development of monoclo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/59677/1/Monoclonal%20antibodies%20specific%20to%20heat-treated%20porcine%20blood.pdf |