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The prevalence and molecular typing of Clostridium perfringens in ground beef and sheep meats

Author
HUSNU SAHAN GURAN1 ; VURAL, Aydin1 ; MEHMET EMIN ERKAN1
[1] Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Dicle University, 21280 Diyarbakir, Turkey
Source

Journal für Verbraucherschutz und Lebensmittelsicherheit (Print). = Journal of consumer protection and food safety (Print). 2014, Vol 9, Num 2, pp 121-128, 8 p ; ref : 1 p.1/4

ISSN
1661-5751
Scientific domain
Food science technology; Hygiene and public health, epidemiology, occupational medicine
Publisher
Springer, Heidelberg
Publication country
Germany
Document type
Article
Language
English
Author keyword
C. perfringens Ground meat Multiplex PCR Prevalence Toxin genes
Keyword (fr)
Clostridium perfringens Gène Mouton Prévalence Réaction chaîne polymérase Surveillance Toxine Typage Viande boeuf Viande hachée Artiodactyla Bactérie Clostridiaceae Clostridiales Mammalia Produit carné Ungulata Vertebrata
Keyword (en)
Clostridium perfringens Gene Sheep Prevalence Polymerase chain reaction Surveillance Toxin Typing Beef Minced meat Artiodactyla Bacteria Clostridiaceae Clostridiales Mammalia Meat product Ungulata Vertebrata
Keyword (es)
Clostridium perfringens Gen Carnero Prevalencia Reacción cadena polimerasa Vigilancia Toxina Tipificación Carne vaca Carne picada Artiodactyla Bacteria Clostridiaceae Clostridiales Mammalia Producto de carne Ungulata Vertebrata
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
28518033

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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