Selected reaction monitoring method to determine the species origin of blood-based binding agents in meats: A collaborative studyDOI: info:10.1016/j.foodchem.2013.06.063v. 141No. 43531–3536
Grundy, H. H., Read, W. A., Macarthur, R., Dickinson, M., Charlton, A. J., Dusek, M., Breidbach, A., Scholl, P. F., Newsome, G. Asher, Bell, D., and Alewijn, M. 2013. "Selected reaction monitoring method to determine the species origin of blood-based binding agents in meats: A collaborative study." Food Chemistry, 141, (4) 3531–3536. https://doi.org/10.1016/j.foodchem.2013.06.063.