Species identification in meat products treated under different temperatures and heating conditions by means of polymerase chain reaction (PCR) in combination with restriction fragment length polymorphism (RELP)

Species identification in meat products treated under different temperatures and heating conditions by means of polymerase chain reaction (PCR) in combination with restriction fragment length polymorphism (RELP)
R. Detsch, K.O. Honikel and F. Schwägele