Foot-and-mouth disease virus inactivation in beef frankfurters using a biphasic cooking system

Author:

Masana M.O.,Eisenschlos C.D.,Rodríguez H.R.,Lasta J.A.,Fondevila N.A.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference13 articles.

1. Code of Federal Regulations Title 9, part 94,1994

2. Inactivation of foot-and-mouth disease virus by pH and temperature changes and by formaldehyde;Bachrach,1957

3. Foreign animal disease agent survival in animal products: recent developments;Blackwell;J. Am. Vet. Med. Assoc.,1984

4. Ingredient effects on the thermal inactivation of foot-and-mouth disease virus in formulated, comminuted meat products;Blackwell;J. Food Sci.,1989

5. Effect of thermal processing on the survival of foot-and-mouth disease virus in ground meat;Blackwell;J. Food Sci.,1982

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