Proteins. Qualitative method for detection of specific proteins (allergens) in food by immuno diffusion. (NML 176, 2003)
The method is intended for the determination of
certain proteins in food that might cause allergic
reactions in sensitised individuals. The number of
proteins is not limited to those in applications 1 to 4.
It can be used on all proteins to which specific
antibodies have been developed.
The method is applicable to all kinds of food with the
exception of dark chocolate, which needs special
treatment for the extraction of
proteins to be complete.
The method is also availble in Finnish.