LC-ESI-Q-TOF-MS identification of porcine-specific peptide biomarker in cooked pork for halal authentication

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LC-ESI-Q-TOF-MS identification of porcine-specific peptide biomarker in cooked pork for halal authentication

Identifying pork adulteration in the mixture of meat is nearly impossible with the naked eye. Therefore, with the aid of modern technology, an authentication technique can be developed from various sample state which range from small to molecular level. The present research focused on protein-based...

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Bibliographic Details
Main Authors:	Zainal Abidin, Siti Aimi Sarah, Wan Jamaluddin, Wan Noor Faradalila, Karsani, Saiful Anuar, Ismail, Amin, Sazili, Awis Qurni
Format:	Conference or Workshop Item
Language:	English
Published:	Halal Products Research Institute, Universiti Putra Malaysia 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/60504/ http://psasir.upm.edu.my/id/eprint/60504/1/Mihrec%205.pdf

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