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NTIS 바로가기Meat science, v.86 no.3, 2010년, pp.577 - 587
Ballin, N.Z. (Department of Food Chemistry, Regional Veterinary and Food Control Authority, Danish Veterinary and Food Administration, Soendervang 4, DK-4100 Ringsted, Denmark. Tel.: +45 2682 8561)
AbstractIn recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat su...
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