Further Evaluation of a Rapid Immunofluorescence Technique for Detecting Salmonellae in Meat and Poultry
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1965.tb02172.x/fullpdf
Reference14 articles.
1. Urea decomposition as a means of differentiating proteus and paracolon cultures from each other and from salmonella and shigella types;Christensen;J. Bact.,1946
2. A rapid immunofluorescence technique for detecting salmonellae in raw meat;Georgala;J. Hyg., Camb.,1964
3. Preparation of fluorescent polyvalent Salmonella antisera;Georgala;Nature, Lond.,1965a
4. A system for detecting salmonella in meat and meat products;Georgala;J. appl. Bact.,1965b
5. Detection of salmonella in eggs and egg products using fluorescent antibody;Haglund;Appl. Microbiol.,1964
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