The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELISA techniques.
Dincer, B
The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELISA techniques. [electronic resource] - Meat science 1987 - 253-65 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(87)90081-7 doi
The effects of curing and cooking on the detection of species origin of meat products by competitive and indirect ELISA techniques. [electronic resource] - Meat science 1987 - 253-65 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(87)90081-7 doi