Development of monoclonal antibodies against porcine blood for detection in fish-based products

Animal blood mainly from porcine and bovine have been used in human food as a binder, gelling agent, emulsifier, coloring agent and iron’s supplementary in most meat and fish-based products. However, certain communities including Muslims and Jews are strictly prohibited to consume animal blood in...

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Bibliographic Details
Main Author: Raja Nhari, Raja Mohd Hafidz
Format: Thesis
Published: 2017
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