Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy assay
Banu Sezer, Armin Bjelak, Hasan Murat Velioğlu, İsmail Hakkı Boyacı
Topics & Concepts
Food scienceChemistryProcessed meatSarcoplasmMyofibrilBiochemistryEndoplasmic reticulumLaser-induced spectroscopy and plasmaIdentification and Quantification in FoodMercury impact and mitigation studies