The effect of processing parameters on DNA degradation in food

European Food Research and Technology

Volumn 217, Issue 4, 2003, Pages 338-343

  Bauer, Torsten ^a   Weller, Philipp ^a   Hammes, Walter P ^a   Hertel, Christian ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Biological safety; DNA degradation; Food processing parameters; High performance liquid chromatography; Polymerase chain reaction

Indexed keywords

DEGRADATION; DNA; ENZYMES; GENES; GENETIC ENGINEERING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

BIOLOGICAL SAFETY; DNA DEGRADATION; FOOD PROCESSING PARAMETERS; POLYMERASE CHAIN REACTION;

FOOD PRODUCTS;

GLYCINE MAX; LYCOPERSICON ESCULENTUM; ZEA MAYS;

EID: 0344150474     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0743-y     Document Type: Article

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