Work

Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish Meat

Year: 2004

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2004.tb17847.x

Authors: H. S. HSIEH, T. CHAI, C. A. CHENG, Y. W. HSIEH, D. F. HWANG

Institutions: National Taiwan Ocean University, National Kaohsiung University of Applied Sciences

Language: English

Topic: Identification and Quantification in Food

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2037017482

FWCI: 0.385

Cites: 23

Cited by: 20

Related to: 10