Thermal Inactivation of Hepatitis A Virus, Noroviruses, and Simian Rotavirus in Cows' Milk
Author:
Publisher
Springer Science and Business Media LLC
Subject
Virology,Health, Toxicology and Mutagenesis,Food Science,Epidemiology
Link
https://link.springer.com/content/pdf/10.1007/s12560-020-09443-z.pdf
Reference48 articles.
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3. Atherton, H. V., & John, A. N. (1977). Chemistry and testing of dairy products (4th ed.). Madison: AVI Publishing Co., Inc.
4. Ausar, S. F., Foubert, T. R., Hudson, M. H., Vedvick, T. S., & Middaugh, C. R. (2006). Conformational stability and disassembly of Norwalk virus–like particles: Effect of pH and temperature. Journal of Biological Chemistry, 281, 19478–19488.
5. Baert, L., Debevere, J., & Uyttendaele, M. (2009). The efficacy of preservation methods to inactivate foodborne viruses. International Journal of Food Microbiology, 131, 83–94.
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