Survival of several porcine viruses in different Spanish dry cured meat products

Food Chemistry

Volumn 59, Issue 4, 1997, Pages 555-559

  Mebus, C ^a   Arias, M ^b   Pineda, J M ^c   Tapiador, J ^d   House, C ^a   Sanchez Vizcaino J M ^b  

^a UNITED STATES DEPARTMENT OF AGRICULTURE   (United States)

^b Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria   (Spain)

^c Lnteralimen   (Spain)

^d Grupo Navidul   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AFRICAN SWINE FEVER VIRUS; ARTICLE; FOOD CONTAMINATION; FOOD PROCESSING; FOOT AND MOUTH DISEASE VIRUS; LYMPH NODE; MEAT; NONHUMAN; PESTIVIRUS; SPAIN; SURVIVAL; SWINE; SWINE DISEASE; VIREMIA; VIRUS; VIRUS INACTIVATION;

AFRICAN SWINE FEVER VIRUS; CLASSICAL SWINE FEVER VIRUS; FOOT-AND-MOUTH DISEASE VIRUS; PESTIVIRUS; SUIDAE; SUS SCROFA; SWINE VESICULAR DISEASE VIRUS;

EID: 0030903776     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00006-X     Document Type: Article

References (10)

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