Načítá se...
Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage
Curing processes are one method by which pork products, which are considered ready to eat (RTE) and have not been otherwise tested or treated, can be rendered safe from risk for exposure to Trichinella muscle larvae (ML). Curing processes in the U.S. currently require individual validation of method...
Uloženo v:
| Vydáno v: | Food Waterborne Parasitol |
|---|---|
| Hlavní autoři: | , , , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2017
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7034046/ https://ncbi.nlm.nih.gov/pubmed/32095637 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fawpar.2017.06.001 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|