Chamindi, K. A. W.; Rodrigo, W. W. P.; Jayawardhana, B. J. G.
(4th International Research Symposium on Pure and Applied Sciences, Faculty of Science, University of Kelaniya, Sri Lanka, 2019)
Adulteration is a process, which decreases the quality of food by the addition of low quality materials and removal of valuable ingredients. Nowadays, meat adulteration is a major concern worldwide, because of the falsely ...