THE EFFECTS OF CURING AND COOKING ON THE DETECTION OF SPECIES ORIGIN OF MEAT-PRODUCTS BY COMPETITIVE AND INDIRECT ELISA TECHNIQUES

被引：24

作者：

DINCER, B ^{[1
]}

SPEAROW, JL ^{[1
]}

CASSENS, RG ^{[1
]}

GREASER, ML ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT MEAT & ANIM SCI,MADISON,WI 53706

来源：

MEAT SCIENCE | 1987年 / 20卷 / 04期

关键词：

D O I：

10.1016/0309-1740(87)90081-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：253 / 265

页数：13

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