𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Immunochemical detection of ovalbumin in dairy-based foods

✍ Scribed by Lauretta Turin; Francesco Bonomi

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
774 KB
Volume
64
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Determination of egg and egg white conte
Determination of egg and egg white content of food products by means of immunochemical assessment of ovalbumin
✍ Jiří Sajdok; Pavel Rauch; Eduard Paluska; Jan Káš 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 383 KB

## Abstract The content of eggs and egg white, respectively, in various foods (pastes, mayonnaises, dressings, confections containing egg white, various ready‐to‐ cook mixtures, ice creams, omelettes, custards, pie fillings etc) was assessed by radial immunodiffusion and preferably by rocket immuno

Immunochemical detection of ochratoxin A
Immunochemical detection of ochratoxin A in blackAspergillusstrains
✍ József Téren; János Varga; Zsuzsanna Hamari; Edit Rinyu; Ferenc Kevei 📂 Article 📅 1996 🏛 Springer Netherlands 🌐 English ⚖ 551 KB

One hundred and fifty-seven strains belonging to Aspergillus section Nigri were tested for ochratoxin A production using three different methods: a relatively new immunochemical method based on an enzyme-linked immunosorbent assay (ELISA), thin-layer chromatography (TLC) and high-performance liquid