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Publikováno v:
Food Control. 80:23-28
DNA barcoding is a promising method for the sequencing-based identification of meat and poultry species in food products. However, DNA degradation during processing may limit recovery of the full-length DNA barcode from these foods. The objective of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8b03bddb05027537a1291d85ecf02fc
https://doi.org/10.1016/j.foodcont.2017.04.025
https://doi.org/10.1016/j.foodcont.2017.04.025
