Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus

Author: Masana Marcelo O.   Fondevila Norberto A.   Gallinger Maria M.   Lasta Jorge A.   Rodriguez H. Ricardo   Gonzalez Beatriz  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.58, Iss.2, 1995-02, pp. : 165-169

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