PCR in Food Analysis
نویسندگان
چکیده
The aim of this chapter is to briefly present polymerase chain reaction (PCR)-based technologies for use in the detection and quantification of different microorganisms in foods, with an emphasis on sample preparation and evaluation of results. Furthermore, we indicate the PCR-based methods that are most commonly used for the typing of bacteria, and in the final section we provide examples of PCR application in the detection of unwanted components in foods.
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