Identification of the species of origin of raw and cooked meat products using oligonucleotide probes
- 30 November 1997
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 60 (3), 437-442
- https://doi.org/10.1016/s0308-8146(96)00364-0
Abstract
No abstract availableKeywords
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