Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique
- 28 February 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 72 (2), 326-330
- https://doi.org/10.1016/j.meatsci.2005.08.001
Abstract
No abstract availableKeywords
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