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Original Articles

Effect of heat and pressure processing on DNA fragmentation and implications for the detection of meat using a real-time polymerase chain reaction

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Pages 645-650 | Received 27 Jun 2005, Accepted 26 Jan 2006, Published online: 20 Feb 2007

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Read on this site (8)

Geoffrey Cottenet & Carine Blancpain. (2022) A new real-time PCR assay to specifically detect crustaceans in vegan raw materials and vegan shrimps. Food Additives & Contaminants: Part A 39:4, pages 645-652.
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Liping Song, Zhikai Hu, Qinglong Wang, Jie Jiang, Yue Cao, Dan Wang, Sun Rui, Long Li, Xuefeng Cai, Yantao Wu & Yiping Suo. (2020) Quantitative species determination based on real time PCR–Can the results be expressed as weight/weight equivalents?. Food Biotechnology 34:2, pages 116-131.
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Xiong Xiong, Fangying Yuan, Manhong Huang & Xiaohui Xiong. (2020) Exploring the possible reasons for fish fraud in China based on results from monitoring sardine products sold on Chinese markets using DNA barcoding and real time PCR. Food Additives & Contaminants: Part A 37:2, pages 193-204.
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M. Prado, I. Ortea, S. Vial, J. Rivas, P. Calo-Mata & J. Barros-Velázquez. (2016) Advanced DNA- and Protein-based Methods for the Detection and Investigation of Food Allergens. Critical Reviews in Food Science and Nutrition 56:15, pages 2511-2542.
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María Rojas, Isabel González, Miguel Ángel Pavón, Nicolette Pegels, Adriana Lago, Pablo E. Hernández, Teresa García & Rosario Martín. (2010) Novel TaqMan real-time polymerase chain reaction assay for verifying the authenticity of meat and commercial meat products from game birds. Food Additives & Contaminants: Part A 27:6, pages 749-763.
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K. M. Jonker, J. J. H. C. Tilburg, G. H. Hägele & E. de Boer. (2008) Species identification in meat products using real-time PCR. Food Additives & Contaminants: Part A 25:5, pages 527-533.
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