Effect of Thermal Processing on the Survival of Foot-and-Mouth Disease Virus in Ground Meat-Reference-Cited by-同舟云学术

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Effect of Thermal Processing on the Survival of Foot-and-Mouth Disease Virus in Ground Meat

Published:1982-03 Issue:2 Volume:47 Page:388-392
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BLACKWELL J. H.,RICKANSRUD D.,McKERCHER P. D.,McVICAR J. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb10087.x/fullpdf

Reference19 articles.

1. A.E. Carreras de las, 1978 . Foot-and-mouth disease and the world meat trade. Presented at XI Inter-American Meeting, at the ministerial level, on foot-and-mouth disease and zoonoses control, World Health Organization, Washington, DC, April 11-14.

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1. Qualitative Assessment of the Commodity Risk for Spread of Foot-and-Mouth Disease Associated with International Trade in Deboned Beef;Transboundary and Emerging Diseases;2010-02-17

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3. Virus e altri pericoli biologici di origine alimentare certi o sospetti;Food;2009

4. Viruses and Some Other Proven and Suspected Foodborne Biohazards;Modern Food Microbiology;2000

5. Determination of endpoint temperatures in previously heat treated beef using reflectance spectroscopy;Meat Science;1998-01

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