Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus
MASANA, MARCELO O., FONDEVILA, NORBERTO A., GALLINGER, MARIA M., LASTA, JORGE A., RODRIGUEZ, H. RICARDO, GONZALEZ, BEATRIZVolume:
58
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-58.2.165
Date:
February, 1995
File:
PDF, 1.68 MB
english, 1995