Cite
HARVARD Citation
Prandi, B. et al. (2019). Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce. Food control. pp. 15-24. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Prandi, B. et al. (2019). Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce. Food control. pp. 15-24. [Online].