| 1 |
Virus, Introduction |
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| 2 |
Virus structure |
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| 3 |
Virus classification |
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| 4 |
Viruses in Foods |
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| 5 |
Identification and determination methods of viruses |
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| 6 |
Extraction and purification of viruses in food samples |
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| 7 |
Milk compounds and investigation of inhibitory compounds in determination of enteric viruses |
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| 8 |
investigation of inhibitory compounds in determination of enteric viruses |
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| 9 |
Merit and demerit of molecular methods in determination of enteric viruses in milk |
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| 10 |
Bacteriophages |
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| 11 |
Bacteriophage structure |
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| 12 |
Propagation of bacteriophages |
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| 13 |
Bacteriophages classification |
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| 14 |
Model phages in water and foods |
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| 15 |
Phage survival |
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| 16 |
Phages in water and foods |
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| 17 |
Determination methods of phages |
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| 18 |
Virus structure |
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