Ingredient Effects on the Thermal Inactivation of Foot-and-Mouth Disease Virus in Formulated, Comminuted Meat Products-Reference-Cited by-同舟云学术

Ingredient Effects on the Thermal Inactivation of Foot-and-Mouth Disease Virus in Formulated, Comminuted Meat Products

Published:1989-11 Issue:6 Volume:54 Page:1479-1484
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BLACKWELL J. H.,RICKANSRUD D. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05140.x/fullpdf

Reference26 articles.

1. Anon . 1986 . Investigation on the possible effect of electrical stimulation on pH and survival of foot-and-mouth disease virus in meat and offals from experimentally infected animals. Report EUR 10048 EN. Commission of the European Communities.

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