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Identification of meat species in processed meat products by using protein based laser induced breakdown spectroscopy

Banu Sezer1, Armin Bjelak2, Hasan Murat Velioglu2

  • 1Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey; NANOSENS Industry and Trade Inc., Ankara University Technology Development Zone, Golbasi, Ankara 06830, Turkey.

Food Chemistry
|October 8, 2021
PubMed

Keywords:
LIBSMyofibrillar proteinsPCAPLSSarcoplasmic proteins

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