Wieringa-Jelsma, Tinka <br/><br/>
Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings.  [electronic resource] 

 -  International journal of food microbiology  Aug 2011 
 - 128-34 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2011.05.010  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>African Swine Fever Virus--drug effects<br/>Animals<br/>Cattle<br/>Cell Line<br/>Classical Swine Fever Virus--drug effects<br/>Collagen<br/>Enterovirus B, Human--drug effects<br/>Food Contamination--prevention & control<br/>Food Microbiology<br/>Foot-and-Mouth Disease Virus--drug effects<br/>Meat Products--virology<br/>Phosphates--pharmacology<br/>Sodium Chloride--pharmacology<br/>Swine<br/>Temperature<br/>Virus Inactivation