Improving the control of salmonella in meat and meat products by PCR in real time and robotics for the separation matrix of DNA
Traditionally, the control of Salmonella in food products is carried out using classic methods of bacteriological analysis that are sufficiently long and labor-intensive. The authors have demonstrated the possibility of accelerating and automating the analysis and obtain reliable results by using an...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Peoples’ Friendship University of Russia (RUDN University)
2016-12-01
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| Col·lecció: | RUDN Journal of Agronomy and Animal Industries |
| Matèries: | |
| Accés en línia: | http://journals.rudn.ru/agronomy/article/view/1460 |
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