Species authentication of thermally processed meat and meat products by proteomics approach
The present study focused on the development of a protein-based method which could differentiate pork from beef, chevon and chicken meat. Current protein-based detection methods such as ELISA and western blot have been extensively used for such species determination. However, heating of meat brings...
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| Format: | Thesis |
| Language: | English |
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2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/76077/1/IPPH%202014%2010%20IR.pdf |