Evaluation of a new semi-automated screening method for the detection of Salmonella in foods within 24 h
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference18 articles.
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2. A comparison of an enzyme immunoassay, DNA hybridization, antibody immobilization, and conventional methods for recovery of naturally ocurring Salmonella from processed broiler carcasses;Bailey;J. Food Protect.,1991
3. Evaluation of an enzyme immunoassay technique for the detection of Salmonellae in minced meat;Beckers;Lett. Appl. Microbiol.,1986
4. Enzyme-linked immunoassays for the detection of Salmonella spp.: a comparison with other methods;Beumer;Int. J. Food Microbiol.,1991
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