Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus - Concepedia

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Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus

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References

1995

Year

Marcelo Masana, Norberto Fondevila, Maria M. Gallinger, Jorge A. Lasta, H.Ricardo Rodrı́guez, Beatríz González

Journal of Food Protection

Foot-and-mouth Disease VirusVirologyThermal ProcessingMicrobiologyMeat QualityMedicineAnimal VirusMeat Packaging

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