Thermal Inactivation of Foot-and-Mouth Disease Virus in Milk Using High-Temperature, Short-Time Pasteurization-Reference-Cited by-同舟云学术

Thermal Inactivation of Foot-and-Mouth Disease Virus in Milk Using High-Temperature, Short-Time Pasteurization

Published:2007-07 Issue:7 Volume:90 Page:3202-3211
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Tomasula P.M.,Kozempel M.F.,Konstance R.P.,Gregg D.,Boettcher S.,Baxt B.,Rodriguez L.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference26 articles.

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3. Inactivation of foot-and-mouth disease virus by pH and temperature changes and by formaldehyde;Bachrach;Proc. Soc. Exp. Biol. Med.,1957

4. Effect of heat on foot-and-mouth disease virus (FMDV) in the components of milk from FMDV-infected cows;Blackwell;J. Hyg. (Camb.),1976

5. Survival of foot-and-mouth disease in cheese;Blackwell;J. Dairy Sci.,1976

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