Development of an enzyme immuno assay for the determination of porcine haptoglobin in various body fluids: Testing the significance of meat juice measurements for quality monitoring programs

Veterinary Immunology and Immunopathology

Volumn 96, Issue 1-2, 2003, Pages 73-82

  Hiss, Stephanie ^a   Knura Deszczka, Susanne ^a   Regula, Gertraud ^b   Hennies, Mark ^a   Gymnich, Stefanie ^a   Petersen, Brigitte ^a   Sauerwein, Helga ^a  

^a UNIVERSITY OF BONN   (Germany)

^b SWISS FEDERAL VETERINARY OFFICE   (Switzerland)

Author keywords

Animal health; Haptoglobin; Meat juice; Pig

Indexed keywords

HAPTOGLOBIN; SEPHAROSE;

ANIMAL CELL; ARTICLE; BIOLOGICAL MONITORING; BLOOD SAMPLING; BODY FLUID; CONCENTRATION RESPONSE; CONTROLLED STUDY; ENZYME IMMUNOASSAY; FREEZING; GEL FILTRATION; HEMOLYSIS; INCUBATION TIME; MEASUREMENT; MEAT; NONHUMAN; SAMPLING; SLAUGHTERHOUSE; STANDARD; SWINE; THAWING;

ANIMALIA; ORYCTOLAGUS CUNICULUS; SUIDAE; SUS SCROFA;

EID: 0141651796     PISSN: 01652427     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0165-2427(03)00141-7     Document Type: Article

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