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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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/70288/1/FBSB%202017%2028%20IR.pdf |
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