The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELISA techniques.

No abstract is available for this paper.

• Publication year

  1987

• Venue

  Meat Science

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/0309-1740(87)90081-7PMID 22054612
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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