The effect of DNasel enzyme on food pathogens subjected to different food processing treatments

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dc.contributor.authorNadugala, L.M.N.S.en_US
dc.contributor.authorRakshit, S.K.en_US
dc.date.accessioned2010-07-06T11:12:44Z
dc.date.available2010-07-06T11:12:44Z
dc.date.issued2007-9en_US
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 35(3):p.167-173en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6613
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectFood processingen_US
dc.subjectFood contaminationen_US
dc.subjectPathogensen_US
dc.subjectDetectionen_US
dc.subjectPolymerase chain reaction (PCR)en_US
dc.subjectDNaseIen_US
dc.subjectHeat treatmenten_US
dc.subjectCold treatmenten_US
dc.subjectChemical treatmenten_US
dc.subject.lccFood Science & Technologyen_US
dc.titleThe effect of DNasel enzyme on food pathogens subjected to different food processing treatmentsen_US
dc.typeArticleen_US

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