Survival of Viruses in “Prosciutto di Parma” (Parma Ham)
- 1 October 1987
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 20 (4) , 267-272
- https://doi.org/10.1016/s0315-5463(87)71198-5
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Survival of Swine Vesicular Disease Virus in “Prosciutto di Parma” (Parma Ham)Canadian Institute of Food Science and Technology Journal, 1985
- Risque de dissémination du virus aphteux par la charcuterie crueBulletin de l'Académie Vétérinaire de France, 1980
- Foot-and-mouth disease virus: Plaque reduction neutralization testArchiv für die gesamte Virusforschung, 1974