DEVELOPMENT AND OPTIMIZATION FOR MOLECULAR-BASED RAPID DETECTION OF SALMONELLA IN RAW DUCK MEATS AND MUNG BEAN SPROUTS
Ph.D
Saved in:
Main Author: | ZHENG QIANWANG |
---|---|
Other Authors: | CHEMISTRY |
Format: | Theses and Dissertations |
Language: | English |
Published: |
2015
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/121978 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Language: | English |
Similar Items
-
Microbial Decontamination of Mung Bean Sprouts Using Electrolyzed Water and Its Effects on The Physicochemical and Sensory Properties of The Sprouts
by: Hyesung Park, et al.
Published: (2020) -
The effects of light intensity on the protein content (percent) of Mung Bean, Vigna radieta L. sprouts
by: Dy Alanday, Lynn Y.
Published: (1979) -
Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157: H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts
by: Neo, S.Y., et al.
Published: (2014) -
Comparison of the efficacy of various sanitizers and hot water treatment in inactivating inoculated foodborne pathogens and natural microflora on mung bean sprouts
by: Phua, L.K., et al.
Published: (2014) -
Mung beans (Vigna radiata) as a Main Component in Bioplastic Synthesis: An Exploratory Research
by: Escasinas, Sophia Nhory S., et al.
Published: (2021)