Evaluation of DNA barcoding methodologies for the identification of fish species in cooked products

@inproceedings{Pollack2018EvaluationOD,
  title={Evaluation of DNA barcoding methodologies for the identification of fish species in cooked products},
  author={Sophia J. Pollack and Michael D. Kawalek and Donna M. Williams-Hill and Rosalee S Hellberg},
  year={2018}
}
Abstract DNA barcoding is a powerful sequencing-based tool for the detection of fish species substitution. However, various cooking methods have the potential to reduce the quality and success of DNA sequencing. The objective of this study was to determine the effects of common cooking methods on DNA sequencing results with both full-length (655 bp) and mini-barcodes (208–226 bp), and to determine the optimal methodology to use for species identification of various fish products. Six types of… CONTINUE READING
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