Skip to main content

Selected reaction monitoring method to determine the species origin of blood-based binding agents in meats: A collaborative study

Article

Publications

Complete Citation

  • Grundy, H. H., Read, W. A., Macarthur, R., Dickinson, M., Charlton, A. J., Dusek, M., Breidbach, A., Scholl, P. F., Newsome, G. Asher, Bell, D., and Alewijn, M. 2013. "Selected reaction monitoring method to determine the species origin of blood-based binding agents in meats: A collaborative study." Food Chemistry, 141, (4) 3531–3536. https://doi.org/10.1016/j.foodchem.2013.06.063.

Overview

Publication Date

  • 2013

Authors