Detection Of Pork And Lard Adulteration In Food Products Using Molecular Biology Techniques For Halal Authentication

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Detection Of Pork And Lard Adulteration In Food Products Using Molecular Biology Techniques For Halal Authentication

Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another whereby the food products from one species have been mixed intentionally with either similar substitute material or cheaper species. In most cases, f...

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Bibliographic Details
Main Author:	Azmi, Aida Azrina
Format:	Thesis
Language:	English English
Published:	2007
Subjects:	Food adulteration and inspection Halal food
Online Access:	http://psasir.upm.edu.my/id/eprint/4898/ http://psasir.upm.edu.my/id/eprint/4898/1/FBSB_2007_13.pdf

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