Effect of Heat Processing on DNA Quantification of Meat Species

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Şakalar, Ergün ^a   Abasiyanik, M Fatih ^a   Bektik, Emre ^a   Tayyrov, Annageldi ^a  

^a FATIH UNIVERSITY   (Turkey)

Author keywords

DNA; Food; Heat effect; Meat species; Quantification; Real time polimerase chain reaction

Indexed keywords

MITOCHONDRIAL DNA; PRIMER DNA;

ANIMAL; ARTICLE; CATTLE; CHICKEN; COOKING; DNA FRAGMENTATION; HEAT; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; REAL TIME POLYMERASE CHAIN REACTION; SWINE;

ANIMALS; CATTLE; CHICKENS; COOKING; DNA FRAGMENTATION; DNA PRIMERS; DNA, MITOCHONDRIAL; HOT TEMPERATURE; MEAT; REAL-TIME POLYMERASE CHAIN REACTION; SWINE;

EID: 84866008538     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02853.x     Document Type: Article

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