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.
  • Produkt ID: NMKL176
  • Copyright: NMKL
  • Edition: 2003

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