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. Knowledge of protein purification (IMAC, SEC, IEX) and quality control (SDS-PAGE, Western blot, HPLC). Familiarity with structural and biophysical characterization techniques, particularly BLI/SPR. Strong
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of emerging processing and preservation interventions to control foodborne pathogens (Salmonella spp., Escherichia coli, Listeria monocytogenes) in products such as eggs, and fresh produce and food-contact
Searches related to quality control engineering
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