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USE OF TROPONIN I AS A SPECIES MARKER PROTEIN FOR MEAT SPECIATION IN BOTH RAW AND HEAT-PROCESSED PRODUCTS
USE OF TROPONIN I AS A SPECIES MARKER PROTEIN FOR MEAT SPECIATION IN BOTH RAW AND HEAT-PROCESSED PRODUCTS
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机译:肌钙蛋白I作为生鲜产品和热加工产品中肉类规格的特有标记蛋白
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摘要
Monoclonal antibodies are provided which bind to heat-treated proteins of meats. The antibodies are useful in detecting the presence of an exogenous meat in a cooked or raw meat sample. Furthermore, the antibodies can be used to determine the end point temperature of a meat sample.
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