Detection of Staphylococcal Enterotoxin in Foods
A short procedure for the extraction of staphylococcal enterotoxins from food materials has been developed. The procedure involves extraction of the food at pH 4.5, centrifugation, extraction of the supernatant with CHCl(3) (pH 7.5), extraction of the enterotoxin from the water layer with CG-50 ion...
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| Yayımlandı: | Appl Microbiol |
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| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1974
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379972/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4809910/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.1.83-85.1974 |
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