当前位置: 首页 > 文章 > PCR技术用于食品中原料肉物种鉴别的研究进展 肉类研究 2006 (10) 19-21+33
Position: Home > Articles > A review of PCR Technology Used for Species Identification of Raw Meat in Food MEAT RESEARCH 2006 (10) 19-21+33

PCR技术用于食品中原料肉物种鉴别的研究进展

作  者:
高琳;徐幸莲;周光宏
单  位:
南京农业大学农业部农畜产品加工与质量控制重点开放实验室
关键词:
PCR;物种;鉴别
摘  要:
本文对目前鉴别食品中原料肉物种的方法,即以PCR技术为基础的分子生物学方法进行了综述,并展望其应用前景。
译  名:
A review of PCR Technology Used for Species Identification of Raw Meat in Food
作  者:
Gao Lin Xu Xinglian Zhou Guanghong
关键词:
PCR; species; identification
摘  要:
The methods for species identification of the meat products were reviewed in this paper.It was mainly about the molecular biology methods based PCR and the applied prospect of PCR was discussed.

相似文章

计量
文章访问数: 13
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊