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Methodologies for the Detection of BSE Risk Material in Meat and Meat Products

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Safety of Meat and Processed Meat

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  1. Faculty of Veterinary Medicine, Department of Meat Hygiene, Institute of Food Hygiene, University of Leipzig, An den Tierkliniken 1, 04103 Leipzig, Germany

    Ernst Lücker

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    Lücker, E. (2009). Methodologies for the Detection of BSE Risk Material in Meat and Meat Products. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_19

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