In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.
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DOI: 10.1002/jsfa.8572
Abstract: BACKGROUND Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In… read more here.
Keywords: based proteomic; authentication; meat; gel offgel ... See more keywords