Development of a high pressure processing inactivation model for hepatitis A virus.
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Critical review of norovirus surrogates in food safety research: rationale for considering volunteer studiesEffect of temperature and relative humidity on the survival of foodborne viruses during food storagePrevalence and evaluation strategies for viral contamination in food products: Risk to human health-a review.Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice.Synergistic effect of high hydrostatic pressure (HHP) and marination treatment on the inactivation of hepatitis a virus in mussels (Mytilus galloprovincialis).
P2860
Development of a high pressure processing inactivation model for hepatitis A virus.
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2009 nî lūn-bûn
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2009年の論文
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2009年学术文章
@wuu
2009年学术文章
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2009年学术文章
@zh-cn
2009年学术文章
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2009年学术文章
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2009年学术文章
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2009年學術文章
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2009年學術文章
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name
Development of a high pressure processing inactivation model for hepatitis A virus.
@en
Development of a high pressure processing inactivation model for hepatitis A virus.
@nl
type
label
Development of a high pressure processing inactivation model for hepatitis A virus.
@en
Development of a high pressure processing inactivation model for hepatitis A virus.
@nl
prefLabel
Development of a high pressure processing inactivation model for hepatitis A virus.
@en
Development of a high pressure processing inactivation model for hepatitis A virus.
@nl
P2093
P2860
P1476
Development of a high pressure processing inactivation model for hepatitis A virus.
@en
P2093
Cynthia M Stewart
Stephen F Grove
Thomas Ross
P2860
P304
P356
10.4315/0362-028X-72.7.1434
P577
2009-07-01T00:00:00Z