Development of proteomic technique for potential species-specific peptide marker discovery of commercial seasoning cubes
Recent years, concerns regarding food product authentication particularly in meat-based product has been alarming. The development of proteomic technique in food authentication and their application to determine quality and safety issues of the ingredients has been progressively investigated by fell...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/98035/1/IPPH%202021%202%20-%20IR.1.pdf |