Detection Of Pork And Lard Adulteration In Food Products Using Molecular Biology Techniques For Halal Authentication

Detection Of Pork And Lard Adulteration In Food Products Using Molecular Biology Techniques For Halal Authentication

Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another whereby the food products from one species have been mixed intentionally with either similar substitute material or cheaper species. In most cases, f...

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书目详细资料
主要作者:	Azmi, Aida Azrina
格式:	Thesis
语言:	English English
出版:	2007
主题:	Food adulteration and inspection Halal food
在线阅读:	http://psasir.upm.edu.my/id/eprint/4898/1/FBSB_2007_13.pdf
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