Inter-laboratory validation of an HPLC–MS/MS method for the detection of microbial transglutaminase in meat and meat products

Category

Published in:

Food analytical methods
Vol. 15, (2022)

Volume:

15, (2022)

Date Issued:

13.04.2022

DOI:

10.1007/s12161-022-02289-0

Language:

English

Type of Resource:

Text

Extent:

2323–2334

Keywords:

Formed meat; Food authenticity; Proteomics; Collaborative study; Method validation; Probability of detection

DDC subject of DNB:

540 Chemistry & allied sciences

DDC subject of DNB:

610 Medical sciences, Medicine, Nutrition

URL:

https://link.springer.com/article/10.1007/s12161-022-02289-0

Link to Raw Object:

https://link.springer.com/content/pdf/10.1007/s12161-022-02289-0.pdf

Institution:

Max Rubner-Institut, Department of Safety and Quality of Meat

Physical Location:

W3191

Institution:

German Federal Institute for Risk Assessment, German Federal Institute for Risk Assessment (July 2014 - 2021), Department 5 Food Safety (July 2014 - 2021), Unit 51 Effect-based Analytics and Toxicogenomics (July 2014 - 2021)

Institution:

Federal Office of Consumer Protection and Food Safety (BVL)