PCR Methods in Foods
Serie del libros
Food Microbiology and Food Safety
Materia
Chemistry
,
Food Science
and
Chemistry/Food Science, general
Editor
Springer US
DOI
10.1007/0-387-31702-3
Copyright
2006
ISBN
978-0-387-28264-0 (Print) 978-0-387-31702-1 (Online)
Subject Collection
Química y ciencias de los materiales
Materia
Chemistry
,
Food Science
and
Chemistry/Food Science, general
Fecha de SpringerLink
miércoles, 22 de noviembre de 2006
Front Matter
i-vii
PCR Basics
Amanda Fairchild
,
Margie D. Lee
and
John J. Maurer
DOI: 10.1007/0-387-31702-3_1
1-25
The Mythology of PCR: A Warning to the Wise
John J. Maurer
DOI: 10.1007/0-387-31702-3_2
27-40
Sample Preparation for PCR
Margie D. Lee
and
Amanda Fairchild
DOI: 10.1007/0-387-31702-3_3
41-50
Making PCR a Normal Routine of the Food Microbiology Lab
Susan Sanchez
DOI: 10.1007/0-387-31702-3_4
51-68
Molecular Detection of Foodborne Bacterial Pathogens
Azlin Mustapha
and
Yong Li
DOI: 10.1007/0-387-31702-3_5
69-90
Molecular Approaches for the Detection of Foodborne Viral Pathogens
Doris H. D’Souza
and
Lee-Ann Jaykus
DOI: 10.1007/0-387-31702-3_6
91-117
Molecular Tools for the Identification of Foodborne Parasites
Ynes Ortega
DOI: 10.1007/0-387-31702-3_7
119-145
Index
147-148