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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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Dades bibliogràfiques
Publicat a:J Food Process Preserv
Autors principals: Farahmandfar, Reza, Asnaashari, Maryam, Hesami, Bakhtiyar
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2021
Matèries:
Accés en línia: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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