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Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

1Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 2Laboratory of Functional Device, Institute of Advanced Technology, Universiti Putra Malaysia, 3Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 4La Trobe Institute for Molecular Science, La Trobe University

JoVE 56585


 Bioengineering

The Portable Chemical Sterilizer (PCS), D-FENS, and D-FEND ALL: Novel Chlorine Dioxide Decontamination Technologies for the Military

1United States Army-Natick Soldier RD&E Center, Warfighter Directorate, 2Department of Molecular Biology and Biophysics, University of Connecticut Health Center, 3Lawrence Livermore National Laboratory, 4Children's Hospital Oakland Research Institute

JoVE 4354


 Bioengineering

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