| Автор | Taylor, Wendy J. |
| Автор | Jones, J. Leighton |
| Дата выпуска | 1992 |
| dc.description | An immunoassay has been developed which facilitates discrimination between white fish, such as coley, and crustacean tailmeat, such as scampi. Preliminary studies with this non‐competitive indirect ELISA clearly demonstrate the feasibility of using immunochemical tests for detecting adulteration of high value crustacean tailmeat products with lower value white fish. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Тема | Adulteration |
| Тема | Authenticity |
| Тема | ELISA |
| Название | An immunoassay for distinguishing between crustacean tailmeat and white fish |
| Тип | research-article |
| DOI | 10.1080/09540109209354766 |
| Electronic ISSN | 1465-3443 |
| Print ISSN | 0954-0105 |
| Журнал | Food and Agricultural Immunology |
| Том | 4 |
| Первая страница | 177 |
| Последняя страница | 180 |
| Аффилиация | Taylor, Wendy J.; Campden Food and Drink Research Association; Sera‐Lab Ltd |
| Аффилиация | Jones, J. Leighton; Campden Food and Drink Research Association |
| Выпуск | 3 |
| Библиографическая ссылка | Deeprose, J. 1991. Haven for scampi. Frozen and Chilled Foods, 44: 49 |
| Библиографическая ссылка | Goodwin, P. 1992. “Immunoassay methods for animal speciation”. In Food Safety and Quality Assurance—applications of immunoassay systems, Edited by: Morgan, M. R. A., Smith, C. J. and Williams, P. A. 33–40. Barking: Elsevier Applied Science. |
| Библиографическая ссылка | Taylor, W. J. and Jones, J. L. 1992. An immunoassay for verifying the identity of canned sardines. Food and Agricultural Immunology, 4: 169–175. |
| Библиографическая ссылка | Taylor, W. J., Patel, N. P. and Jones, J. L. 1992. Development of immunochemical methods for the determination of fish meat authenticity, Campden Food and Drink Research Association Technical Memorandum No. 650. |
| Библиографическая ссылка | Venugopal, V. 1992. Mince from low‐cost fish species. Trends in Food Science and Technology, 3: 2–5. |
