Total Caloric Input of a Thermal Process as an Index of Lethality for Foot-and-Mouth Disease Virus
- 1 January 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (1) , 185-190
- https://doi.org/10.1111/j.1365-2621.1988.tb10205.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Internationalism and Survival of Foot-and-Mouth Disease Virus in Cattle and Food ProductsJournal of Dairy Science, 1980
- THE LETHALITY‐FOURIER NUMBER METHOD: EXPERIMENTAL VERIFICATION OF A MODEL FOR CALCULATING TEMPERATURE PROFILES AND LETHALITY IN CONDUCTION‐HEATING CANNED FOODSJournal of Food Science, 1977
- Effect of heat on foot-and-mouth disease virus (FMDV) in the components of milk from FMDV-infected cowsEpidemiology and Infection, 1976
- Action of Chemical and Physical Agents on VirusesPublished by Springer Nature ,1975