title: Method to screen for the addition of porcine blood-based binding products to foods using liquid chromatography/triple quadrupole mass spectrometry.
authors.forename: Helen H
authors.initials: HH
authors.lastname: Grundy
authors.forename: Paul
authors.initials: P
authors.lastname: Reece
authors.forename: Mark D
authors.initials: MD
authors.lastname: Sykes
authors.forename: Julie A
authors.initials: JA
authors.lastname: Clough
authors.forename: Neil
authors.initials: N
authors.lastname: Audsley
authors.forename: Robert
authors.initials: R
authors.lastname: Stones
mesh_terms: D000818:Animals; D001774:Blood Chemical Analysis / Q000379:methods*; D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D013058:Mass Spectrometry / Q000379:methods*; D013552:Swine