Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR

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Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR

An identification method of lard in chocolates using real-time polymerase chain reaction was developed to address Halal authentication. However, polymerase chain reaction detection of lard in chocolate has been in vain. In order to investigate the inhibitory effect exerted by each of the chocolate c...

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Bibliographic Details
Main Authors:	Rosman, Nurul Natasha, Khairil Mokhtar, Nur Fadhilah, Ali, Md. Eaqub, Mustafa, Shuhaimi
Format:	Article
Language:	English
Published:	Taylor & Francis 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/60521/ http://psasir.upm.edu.my/id/eprint/60521/1/Inhibitory%20effect%20of%20chocolate%20components%20toward%20lard%20detection%20in%20chocolate%20using%20real%20time%20PCR.pdf

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