Comparison of methods in the recovery and amplificability of DNA from fresh and processed sardine and anchovy muscle tissues
Nadia Besbes, Sami Fattouch, Saloua SadokVolume:
129
Year:
2011
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2011.05.002
File:
PDF, 485 KB
english, 2011