Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality

标题
Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 260, Issue -, Pages 160-165
出版商
Elsevier BV
发表日期
2018-03-28
DOI
10.1016/j.foodchem.2018.03.073

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