Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.Sambrook, J., Fritsch, EF and Maniatis, T. (1989) Molecular Cloning, A Laboratory Manual. ... by n-tyrosol against ischemic stress in rat in vivo model of myocardial infarction: Switching gears toward survival and longevity. J. Agric. Food. Chem.
|Title||:||Food Authentication Using Bioorganic Molecules|
|Publisher||:||DEStech Publications, Inc - 2013|