A rapid UHPLC-MS/MS screening method for the detection of the addition of porcine blood plasma to emulsion-type pork sausages. [electronic resource]
Producer: 20191119Description: 6697-6709 p. digitalISSN:- 1618-2650
- Animals
- Blood Proteins -- analysis
- Chromatography, High Pressure Liquid -- economics
- Emulsions -- chemistry
- Female
- Food Analysis -- economics
- Food Contamination -- analysis
- Male
- Meat Products -- analysis
- Peptides -- analysis
- Plasma -- chemistry
- Red Meat -- analysis
- Swine
- Tandem Mass Spectrometry -- economics
- Time Factors
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Publication Type: Journal Article
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