Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus. [electronic resource]

By: Contributor(s): Publication details: Journal of food protection Feb 1995Description: 165-169 p. digitalISSN:
  • 1944-9097
Online resources: In: Journal of food protection vol. 58
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Publication Type: Journal Article

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