Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
Katarzyna Nalazek-Rudnicka, Ilona E. Kłosowska-Chomiczewska, Jens Brockmeyer, Andrzej Wasik, Adam Macierzanka
Topics & Concepts
Food scienceProcessed meatChemistryComposition (language)PeptideRaw meatBiochemistryPhilosophyLinguisticsIdentification and Quantification in FoodMeat and Animal Product QualityIsotope Analysis in Ecology