The use of a molecular technique for the detection of porcine ingredients in the Malaysian food market

Abd-ElAziem Farouk; Mohamed F. Batcha; Ralf Greiner; Hamzah M. Salleh; Mohamad R. Salleh; Abdur R. Sirajudin

Article Information

vol. 27 no. 9 1397-1400

Published By

Saudi Medical Journal

Online ISSN

1658-3175

History

Published online February 21, 2021.

Copyright: © Saudi Medical Journal This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial License (CC BY-NC), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Author Information

Abd-ElAziem Farouk,
Mohamed F. Batcha,
Ralf Greiner,
Hamzah M. Salleh,
Mohamad R. Salleh and
Abdur R. Sirajudin

Biomolecular Engineering Research Group, Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia, PO Box 10, Kuala Lumpur 50728, Malaysia. Tel. +603 (61) 964549. Fax. +603 (61) 964442. E-mail: farouk{at}iiu.edu.my, aa_farouk{at}yahoo.com
Biomolecular Engineering Research Group, Department of Biotechnology Engineering, Kulliyyah of Engineering, Kuala Lumpur, Malaysia.
Federal Research Center for Nutrition and Food, Center for Molecular Biology, Haid-und-Neu-Strasse, Karlsruhe, Germany.
Biomolecular Engineering Research Group, Department of Biotechnology Engineering, Kulliyyah of Engineering, Kuala Lumpur, Malaysia.
Biomolecular Engineering Research Group, Department of Biotechnology Engineering, Kulliyyah of Engineering, Kuala Lumpur, Malaysia.
Biomolecular Engineering Research Group, Department of Biotechnology Engineering, Kulliyyah of Engineering, Kuala Lumpur, Malaysia.