Quantification of Meat Proportions by Measuring DNA Contents in Raw and Boiled Sausages Using Matrix-Adapted Calibrators and Multiplex Real-Time PCR

Author: Köppel René   Eugster Albert   Ruf Jürg   Rentsch Jürg  

Publisher: AOAC International

ISSN: 1944-7922

Source: Journal of AOAC International, Vol.95, Iss.2, 2012-04, pp. : 494-499

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