Determination of DNA quality extracted from food products / Syarifah Faezah Syed Mohamad, Nur Amirah Abdul Hamid and Muhammad Syazwan Yassin Md Som

• Main Authors: Syed Mohamad, Syarifah Faezah, Abdul Hamid, Nur Amirah, Md Som, Muhammad Syazwan Yassin
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA Cawangan Pahang 2020
• Subjects: Food industry and trade. Halal food industry. Certification; DNA. Deoxyribonucleic acids; Study and teaching. Research
• Online Access: http://ir.uitm.edu.my/id/eprint/45901/1/45901.pdf; http://ir.uitm.edu.my/id/eprint/45901/; http://www.gadingst.learningdistance.org/index.php/gadingst/article/view/85

Deoxyribonucleic acid or DNA is the hereditary molecule of living things. Food products mostly contain ingredients originated from animals and plants. Food adulteration is the main concern in food industry. Food manufacturers might substitute raw materials with other cheap and abundant materials whi...