Clostridium perfringens and its toxins in minced meat from Kars, Turkey
- Author
- KAMBER, U1 ; GOKCE, H. I2 ; ELMALI, M1
[1] Faculty of Veterinary Medicine, Department of Food Hygiene, University of Kafkas, Kars 36040, Turkey
[2] Faculty of Veterinary Medicine, Department of Internal Medicine, University of Kafkas, Kars 36040, Turkey - Source
Food additives and contaminants. 2007, Vol 24, Num 7, pp 673-678, 6 p ; ref : 3/4 p
- CODEN
- FACOEB
- ISSN
- 0265-203X
- Scientific domain
- Food science technology
- Publisher
- Taylor & Francis, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Clostridium perfringens ELISA Minced meat isolation toxin
- Keyword (fr)
- Clostridium perfringens Détection Isolement Technique ELISA Toxine Viande dinde Viande hachée Bactérie Clostridiaceae Clostridiales Méthode immunoenzymatique Produit carné
- Keyword (en)
- Clostridium perfringens Detection Isolation ELISA assay Toxin Turkey meat Minced meat Bacteria Clostridiaceae Clostridiales Enzyme immunoassay Meat product
- Keyword (es)
- Clostridium perfringens Detección Aislamiento Técnica ELISA Toxina Carne pavo Carne picada Bacteria Clostridiaceae Clostridiales Método inmunoenzimático Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18866941
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/02652030601186129 
https://dx.doi.org/10.1080/02652030601186129
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