Identification and Quantification in Food

Über Identification and Quantification in Food

This cluster of papers focuses on the use of DNA barcoding and PCR-based methods for authenticating food products, detecting fraud, and identifying species in fish and meat. It addresses issues such as market substitution, mislabeling, and adulteration, with a specific emphasis on traceability and species identification in the food industry.

Schlagwörter

DNA Barcoding Food Authentication Fraud Detection Species Identification Fish Species Meat Products PCR-based Methods Adulteration Market Substitution Traceability

Entwicklung im Zeitverlauf