4.3 Article

Comparative study of DNA extraction methods from fresh and processed yellowfin tuna muscle tissue

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

Nader Karimian-Khosroshahi et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Article Food Science & Technology

Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters

Zhuang-Li Kang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)

Article Chemistry, Applied

Identification of tuna species by a real-time polymerase chain reaction technique

Po-Shun Chuang et al.

FOOD CHEMISTRY (2012)

Article Food Science & Technology

Comparison of DNA extraction methods from muscle of canned tuna for species identification

Maria Jose Chapela et al.

FOOD CONTROL (2007)

Article Food Science & Technology

Application of PCR-RFLP analysis on species identification of canned tuna

Wen-Feng Lin et al.

FOOD CONTROL (2007)

Article Biotechnology & Applied Microbiology

Differentiation of five tuna species by a multiplex primer-extension assay

Maria Teresa Bottero et al.

JOURNAL OF BIOTECHNOLOGY (2007)

Article Food Science & Technology

A comparison of DNA extraction methods for food analysis

Angela Di Pinto et al.

FOOD CONTROL (2007)

Article Veterinary Sciences

Biomolecular approaches for the identification of tuna species

A. Dalmasso et al.

VETERINARY RESEARCH COMMUNICATIONS (2006)

Article Food Science & Technology

The effect of processing parameters on DNA degradation in food

T Bauer et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)

Article Veterinary Sciences

Species identification and safety of fish products

T Civera

VETERINARY RESEARCH COMMUNICATIONS (2003)

Article Food Science & Technology

DNA-based methods for food authentication

AK Lockley et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)