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Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods
Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS‐CoV and MERS‐CoV physical (i.e., thermal processing, chilling and freezing, micr...
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| Publicado no: | J Food Process Preserv |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8237013/ https://ncbi.nlm.nih.gov/pubmed/34219846 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/jfpp.15564 |
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