Identification of meat origin in food products–A review

By S. Rahmati, N. M. Julkapli, W. Yehye, W. Basirun. 2016

129 citations recorded by the source corpus.

Subfields: Ecology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/19446e783a332569ec1ea8cee5f0a6830c3c2047

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In Molecular Biology

1. Yezhou Yang

Citations in the corpus

• Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef (2019, background): “Meat is a highly appreciated premium source of protein and is being largely consumed worldwide due to its integrated feeling of flavor and taste (Rahmati et al. 2016).”