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Detection of Food Hazards in Foods: Comparison of Real Time Polymerase Chain Reaction and Cultural Methods
Foodstuffs should not contain microorganisms or their toxins or metabolites in quantities suggesting an unacceptable risk for human health. The detection of food hazards in foods is performed by several tests that produce results dependent on the analytical method used: an analytical reference metho...
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| 出版年: | Ital J Food Saf |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
PAGEPress Publications, Pavia, Italy
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076710/ https://ncbi.nlm.nih.gov/pubmed/27800434 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2016.5641 |
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