https://www.selleckchem.com/pr....oducts/5-n-ethylcarb
This method gets rid of the complicated primer design process and can be extended to the detection of other pathogens in food samples.The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines (5% and 10%) were used with different ratios of NaCl and potassium chloride (KCl). In
Like
Comment
Share
