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Van der Colff, L. and Podivinsky, E. (2008) Cooking DNA: The effect of 'domestic' cooking methods on detection of GM potato. International Journal of Food Science & Technology, 43 (12). pp. 2105-2112. ISSN 1365-2621
Van der Colff, L. and Podivinsky, E. (2006) Effect of cooking processes on the stability of DNA in GM food. In: 5th BiAnnual ESR Science Conference, 6-8 December, 2006, Christchurch, New Zealand.
Podivinsky, E. and Love, J. L. and Van der Colff, L. and Samuel, L. (2009) Effect of storage regime on the stability of DNA used as a calibration standard for real-time polymerase chain reaction. Analytical Biochemistry, 394 (1). pp. 132-134. ISSN 0003-2697