Identification of Meat Species by Polymerase Chain Reaction Technique.

      Аннотация: This book should be the need for and reference book on Polymerize chain Reaction Technique for Meat Species identification in India. In this book cover all molecular technology in brief to identification of meat spices. it deal with the salient aspects of sensitivity of multiplex PCR for different Meat Species. The main purpose of this book is provided details for Multiplex Polymerize chain Reaction Technique for Meat Species identification.

Ключевые слова: Multiplex PCR, Sensitivity, Primer Mixture, Cytochrome b gene.