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Detection of chicken meat in raw meat mixtures by a sandwich enzyme immunoassay

✍ Scribed by R. MARTIN; J. I. AZCONA; J. TORMO; P. E. HERNANDEZ; B. SANZ


Book ID
108813304
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
496 KB
Volume
23
Category
Article
ISSN
0950-5423

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An enzyme immunoassay was used to determine benzo [ a] pyrene (BaP) in smoked meat products and other samples of food and environmental origin. The method used has a detection limit (3 r) of 0.1 lg kg-1 and a coefficient of variation less than 10% . The main aim of the study was to compare the possi