Identification of Meat Species by Using Molecular and Spectroscopic Techniques
Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2017-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1060 |
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