Myoglobin as marker in meat adulteration: A UPLC method for determining the presence of pork meat in raw beef burger

Nicola Giaretta, Antonella M.A. Di Giuseppe, Martina Lippert, Augusto Parente, Antimo Di Maro
  • Food Chemistry, December 2013, Elsevier
  • DOI: 10.1016/j.foodchem.2013.04.124
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The following have contributed to this page: Professor Antimo Di Maro