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ArticleDetection of virulence genes of enterotoxigenic Staphylococcus aureus isolated from chicken meat cuts by using PCR
ArticleMultiplex PCR and sandwich ELISA for identification of enterotoxigenic Staphylococcus aureus isolated from Egyptian soft cheese
ArticleMultiplex PCR and sandwich ELISA for identification of enterotoxigenic Staphylococcus aureus isolated from Egyptian soft cheese
ArticleElectrophoretic characterization for detection of Clostridium perfringens enterotoxin type ( A ) in meat.
ArticleElectrophoretic characterization for detection of Clostridium perfringens enterotoxin type ( A ) in meat.
ArticlePCR based detection of Alpha toxin gene in Clostridium perfringens strains isolated from diseased broiler chickens
ArticlePCR based detection of Alpha toxin gene in Clostridium perfringens strains isolated from diseased broiler chickens
ArticleDETECTION OF ENTEROTOXIGENIC METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS IN DAIRY DESSERTS BY MULTIPLEX - PCR
ArticleDETECTION OF ENTEROTOXIGENIC METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS IN DAIRY DESSERTS BY MULTIPLEX - PCR
ArticlePCR TECHNIQUE FOR DETECTION OF SOME VIRULENCE ASSOCIATED GENES IN LISTERIA MONOCYTOGENES ISOLATED FROM TABLE EGGS AND CLINICAL HUMAN SAMPLES
ArticlePCR TECHNIQUE FOR DETECTION OF SOME VIRULENCE ASSOCIATED GENES IN LISTERIA MONOCYTOGENES ISOLATED FROM TABLE EGGS AND CLINICAL HUMAN SAMPLES
ArticleDetection of C. perfringens toxins in vacuum packaged meat products by using polymerase chain reaction
ArticleDetection of C. perfringens toxins in vacuum packaged meat products by using polymerase chain reaction
ArticleRAPID DETECTION OF ENTEROTOXIC AND EMETIC BACILLUS CEREUS STRAINS USING MULTIPLEX POLYMERASE CHAIN REACTION (MPCR) IN EGYPT
ArticleRAPID DETECTION OF ENTEROTOXIC AND EMETIC BACILLUS CEREUS STRAINS USING MULTIPLEX POLYMERASE CHAIN REACTION (MPCR) IN EGYPT
ArticleDETECTION OF SALMONELLA SPP. ISOLATED FROM READY-TO-EAT FOOD BY PCR AND CONVENTIONAL METHODS: A COMPARATIVE STUDY
ArticleDETECTION OF SALMONELLA SPP. ISOLATED FROM READY-TO-EAT FOOD BY PCR AND CONVENTIONAL METHODS: A COMPARATIVE STUDY