Effect of food components and processing parameters on DNA degradation in food.

Environmental biosafety research

Volumn 3, Issue 4, 2004, Pages 215-223

  Bauer, Torsten ^a   Hammes, Walter P ^a   Haase, Norbert U ^a   Hertel, Christian ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

DEOXYRIBONUCLEASE I; DNA;

ARTICLE; ENZYMOLOGY; ESCHERICHIA COLI; FOOD; FOOD HANDLING; GENETICS; METABOLISM; PLASMID; POLYMERASE CHAIN REACTION; POTATO; SAFETY; STANDARD; TRANSGENIC PLANT;

DEOXYRIBONUCLEASE I; DNA; ESCHERICHIA COLI; FOOD; FOOD HANDLING; PLANTS, GENETICALLY MODIFIED; PLASMIDS; POLYMERASE CHAIN REACTION; SAFETY; SOLANUM TUBEROSUM;

EID: 25444433141     PISSN: 16357922     EISSN: None     Source Type: Journal    
DOI: 10.1051/ebr:2005005     Document Type: Article

References (0)