Developed of a method for the genetic identification of ling species (Genypterus spp.) in seafood products by FINS methodology

Food Chemistry

Volumn 143, Issue , 2014, Pages 22-26

  Santaclara, Francisco J ^a   Pérez Martín, Ricardo I ^a   Sotelo, Carmen G ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

COXI; Cytochrome oxidase subunit I; FINS; Genetic identification; Genypterus; Kingklip; Ling

Indexed keywords

AUTHENTICATION; FINS (HEAT EXCHANGE); MEATS; POLYMERASE CHAIN REACTION;

COXI; CYTOCHROME OXIDASE; FINS; GENETIC IDENTIFICATION; GENYPTERUS; KINGKLIP; LING;

FISH PRODUCTS;

CYTOCHROME C OXIDASE;

ANALYTIC METHOD; ARTICLE; DNA EXTRACTION; DNA FRAGMENTATION; FISH; GENE AMPLIFICATION; GENE SEQUENCE; GENETIC DISTANCE; GENETIC IDENTIFICATION; GENYPTERUS; HAPLOTYPE; MORPHOLOGICAL TRAIT; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENETIC TREE; PHYLOGENY; POLYMERASE CHAIN REACTION; REAL TIME POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SEA FOOD; SPECIES;

GENYPTERUS; GENYPTERUS CAPENSIS;

EID: 84881491033     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.004     Document Type: Article

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