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PAPER SELECTED

Dot-Blot Technique for Tee Quantitative Detection of the Wheat-Protein in the Sausages

MARCIN A, FENCIK R, BELICKOVA E, SIKLENKA P
Veterinarni Medicina 40, 1995, 227-231

A simple immunological method is described by which it is possible to detect the wheat flour according to wheat protein in the heat-processed meat products. The wheat proteins were extracted with a buffer TRIS-NaCl (0.02 mol/l, 0.5 mol/l) from: a) wheat flour


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