Kim, Gap-Don <br/><br/>
Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures.  [electronic resource] 

 -  Food chemistry  Feb 2017 
 - 163-170 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.08.100  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Biomarkers--analysis<br/>Cattle<br/>Chickens<br/>Chromatography, Liquid<br/>Dietary Proteins--analysis<br/>Ducks<br/>L-Lactate Dehydrogenase--analysis<br/>Muscle Proteins--analysis<br/>Phosphopyruvate Hydratase--analysis<br/>Poultry<br/>Red Meat--analysis<br/>Swine<br/>Tandem Mass Spectrometry<br/>Triose-Phosphate Isomerase--analysis<br/>Tropomyosin--analysis<br/>Troponin I--analysis