Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Şeyma Özçirak Ergün"'
Publikováno v:
Food Chemistry. 225:167-174
The aim of this study was to develop a molecular technique to determine the level of human originated DNA contamination in unhygienic food products. In the study, four model foods were prepared under both hygienic (H) and non-hygienic (NH) conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057fbec3616d2ccd14a3c4b3274c8454
https://doi.org/10.1016/j.foodchem.2016.11.094
https://doi.org/10.1016/j.foodchem.2016.11.094
Publikováno v:
Annals of Agrarian Science, Vol 15, Iss 2, Pp 273-277 (2017)
Solid state fermentation (SSF) stands out in the production of lignocellulolytic and other industrially important enzymes. SSF, an alternative culture method, has several advantages over the conventional submerged ones, like higher yields of enzymes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89afce5724a354c733540ed456988c2b
http://www.sciencedirect.com/science/article/pii/S1512188717300027
http://www.sciencedirect.com/science/article/pii/S1512188717300027
Publikováno v:
Korean Journal for Food Science of Animal Resources
A duplex real-time polymerase chain reaction (PCR) based assay for the detection of porcine and horse meat in sausages was designed by using EvaGreen fluorescent dye. Primers were selected from mitochondrial 12S rRNA and 16S rRNA genes which are powe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c5a6231d63c27fc495a2d9ecb3f4245
https://doi.org/10.5851/kosfa.2015.35.3.382
https://doi.org/10.5851/kosfa.2015.35.3.382