The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELISA techniques
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 20 (4) , 253-265
- https://doi.org/10.1016/0309-1740(87)90081-7
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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