A statistical approach to identifying the batch of origin of mixed-meat products using DNA profiles

Journal of Food Protection

Volumn 72, Issue 9, 2009, Pages 1948-1957

  Vetharaniam, I ^a   Shackell, G H ^b   Upsdell, M ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b INVERMAY AGRICULTURAL CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALIA;

DNA;

ANIMAL; ANIMAL DISEASE; ANIMAL IDENTIFICATION; ARTICLE; COMPARATIVE STUDY; DNA FINGERPRINTING; FOOD CONTAMINATION; GENETIC MARKER; HUMAN; MEAT; METHODOLOGY; PRODUCT SAFETY; SENSITIVITY AND SPECIFICITY; STATISTICS;

ANIMAL IDENTIFICATION SYSTEMS; ANIMALS; CONSUMER PRODUCT SAFETY; DNA; DNA FINGERPRINTING; FOOD CONTAMINATION; GENETIC MARKERS; HUMANS; MEAT PRODUCTS; SENSITIVITY AND SPECIFICITY;

EID: 70349432373     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.9.1948     Document Type: Article

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