Lang: VN
Hotline: 02866767762, CSKH: 0814156655 , Hỗ trợ kỹ thuật 1: 0964952348, Hỗ trợ kỹ thuật 2: 0972945659
icon-phone icon-mail icon-zalo
N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

Qualitative method using Polymerase Chain Reaction technique

Qualitative method using Polymerase Chain Reaction technique

Salmonella in fishery products – Method for qualitative analysis by Polymerase Chain Reaction
Testing Total aerobic microorganisms

Testing Total aerobic microorganisms

Principles: General tastes are counted by pouring and incubating under aerobic conditions at 300C / 72 ± 6 hours