Porcine blood used as ingredient in meat productions may serve as a vehicle for hepatitis E virus transmission
Boxman, Ingeborg L.A., Jansen, Claudia C.C., Hägele, Geke, Zwartkruis-Nahuis, Ans, Cremer, Jeroen, Vennema, Harry, Tijsma, Aloys S.L.Volume:
257
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2017.06.029
Date:
September, 2017
File:
PDF, 783 KB
english, 2017