Vergleich von Enzym Immunoassay und quantitativer Real Time PCR zum Nachweis von Shigatoxin produzierenden Escherichia coli (STEC) in Hackfleisch

Author: Jahn S.  

Publisher: Springer Publishing Company

ISSN: 1661-5751

Source: Journal für Verbraucherschutz und Lebensmittelsicherheit, Vol.3, Iss.4, 2008-11, pp. : 385-395

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content