E. Zvereva, O. Hendriсkson, D. Popravko, B. Dzantiev
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Abstract
Immunochromatographic test systems with rapid sample preparation have been developed for testing the composition of meat products, which ensure the identification and assessment of the content of muscle tissues from different groups of animals. It was shown that the technological processes of enzymatic and heat treatment did not impair the selective detection of biomarkers.
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