Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances
Food manufacturers across the world commonly add animal substances in their food products. Some food products may contain porcine substances including pork, gelatine, blood and pepsin. These substances significantly affect the texture, colour or taste of the end products. Aside from enhancing sensor...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wageningen Academic Publishers
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80772/1/FOOD.pdf |