Setting up a PCR Based Method to Trace Animal Species in Processed Meat Products

被引：0

作者：

M.N. Losio

M.L. Ferrando

P. Daminelli

F. Chegdani

机构：

[1] Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia-Romagna —,Istituto di Zootecnica, Facoltà di Agraria

[2] Università Cattolica del S. Cuore di Piacenza —,undefined

来源：

Veterinary Research Communications | 2004年 / 28卷

关键词：

meat traceability; protein analysis; PCR;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：253 / 255

页数：2

共 7 条

[1]

Ashoor S.H.(1988)Liquid chromatographic identification of meats Journal of the Association of OYcial Analytical Chemists 71 403-405

[2]

Monte W.C.(1985)Double antibody ELISA for detection of trace amounts of pig meat in raw meat mixtures Meat Science 15 1-13

[3]

Stiles P.G.(1986)Characterization and identification of raw beef, pork, chicken, and turkey meats by electrophoretic patterns of their sarcoplasms proteins Journal of Food Science 51 731-741

[4]

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[5]

Patterson R.L.S.(undefined)undefined undefined undefined undefined-undefined

[6]

Kim H.(undefined)undefined undefined undefined undefined-undefined

[7]

Shelf L.A.(undefined)undefined undefined undefined undefined-undefined

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