Ultra-high-pressure inactivation of prion infectivity in processed meat: A practical method to prevent human infection
Author:
Publisher
Proceedings of the National Academy of Sciences
Subject
Multidisciplinary
Reference19 articles.
1. Two-dimensional mapping of three phenotype-associated isoforms of the prion protein in sporadic Creutzfeldt-Jakob disease
2. Prion protein glycotype analysis in familial and sporadic Creutzfeldt-Jakob disease patients
3. A direct relationship between the partitioning of the pathogenic prion protein and transmissible spongiform encephalopathy infectivity during the purification of plasma proteins
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2. Utilizing High Pressure Processing for Extended Shelf Life Meat Products;Reference Module in Food Science;2018
3. Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments;Trends in Food Science & Technology;2016-04
4. High-Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats;High Pressure Processing of Food;2016
5. Pulsed High Pressure;High Pressure Processing of Food;2016
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