Immunoassays: Their history, development and current place in food science and technology
Bonwick, Graham A. Smith, Christopher J.
Bonwick, Graham A.
Smith, Christopher J.
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EPub Date
Publication Date
2004-10-20
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Abstract
This article discusses the types and variety of immunoassays, which are currently available. Immunoassays provide a powerful tool, which can be used in the analysis and quality control of food materials. For both the novice and the experienced worker the specialist terminology of a subject presents an initial barrier, which must be overcome before full understanding is achieved. In this paper an attempt is made to introduce the important terms with which the reader should be familiar and to try to set the various technologies in context. The various basic methods are described and the theoretical and practical basis of more sophisticated assays now being devised are introduced.
Citation
Bonwick, G. A., & Smith, C J. (2004). Immunoassays: Their history, development and current place in food science and technology. International Journal of Food Science + Technology, 39(8), 817-827. https://doi.org/10.1111/j.1365-2621.2004.00855.x
Publisher
Wiley
Journal
International Journal of Food Science + Technology
Research Unit
DOI
10.1111/j.1365-2621.2004.00855.x
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PubMed Central ID
Type
Article
Language
en
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This article is not available through ChesterRep.
Series/Report no.
ISSN
0950-5423
EISSN
1365-2621