COMPARATIVE-STUDY OF A DNA HYBRIDIZATION METHOD AND THE CONVENTIONAL CULTURE PROCEDURE FOR DETECTION OF SALMONELLA IN FOODS

被引：50

作者：

FLOWERS, RS ^{[1
]}

MOZOLA, MA ^{[1
]}

CURIALE, MS ^{[1
]}

GABIS, DA ^{[1
]}

SILLIKER, JH ^{[1
]}

机构：

[1] INTEGRATED GENET INC,FRAMINGHAM,MA 01701

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06726.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：781 / 785

页数：5

共 8 条

ANDREWS, WH ;

WILSON, CR ;

POELMA, PL .

[2]

[Anonymous], 1984, OFFICIAL METHODS ANA

FITTS, R ;

DIAMOND, M ;

HAMILTON, C ;

NERI, M .

[4]

FITTS R, 1985, FOOD TECHNOL-CHICAGO, V39, P95

[5]

FLOWERS RS, 1985, FOOD TECHNOL-CHICAGO, V39, P103

[6]

Siegel S., 1956, NONPARAMETRIC STAT B

[7]

[No title captured]

[8]

1986, 46TH ANN M I FOOD TE