Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication

Meat Science

Volumn 69, Issue 1, 2005, Pages 47-52

  Aida, A A ^a   Man, Y B Che ^a   Wong, C M V L ^a   Raha, A R ^a   Son, R ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Cytochrome b; Lard; PCR; Pork; RFLP

Indexed keywords

CYTOCHROME; LARD; POLYMERASE CHAIN REACTION (PCR); PORK; RESTRICTION FRAGMENT LENGTH POLYMORPHISMS (RFLP);

DNA; ELECTROPHORESIS; ENZYMES; GENE TRANSFER; MUSCLE; OILS AND FATS; QUALITY ASSURANCE;

MEATS;

ANIMALIA; SUIDAE; SUS SCROFA;

EID: 5744222297     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.020     Document Type: Article

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