Methodology for identification and quantification of chicken meat in food products
Introduction. The problem of food adulteration is highly relevant today. Food manufacturers are increasingly replacing expensive raw materials with cheaper poultry. We aimed to develop an effective method for identification and quantification of chicken meat and egg products in multicomponent meat s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2020-04-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/files/archive/15/12.pdf |