Comparison of three types of methods for the isolation of DNA from flours, biscuits and instant paps

Author： Olexová Lýdia Dovičovičová Ľubomira Kuchta Tomáš

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.218, Iss.4, 2004-03, pp. : 390-393

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