000			01695 a2200457 4500
005			20250516041413.0
264		0	_c20110921
008			201109s 0 0 eng d
022			_a1879-3460
024	7		_a10.1016/j.ijfoodmicro.2011.05.010 _2doi
040			_aNLM _beng _cNLM
100	1		_aWieringa-Jelsma, Tinka
245	0	0	_aVirus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings. _h[electronic resource]
260			_bInternational journal of food microbiology _cAug 2011
300			_a128-34 p. _bdigital
500			_aPublication Type: Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAfrican Swine Fever Virus _xdrug effects
650	0	4	_aAnimals
650	0	4	_aCattle
650	0	4	_aCell Line
650	0	4	_aClassical Swine Fever Virus _xdrug effects
650	0	4	_aCollagen
650	0	4	_aEnterovirus B, Human _xdrug effects
650	0	4	_aFood Contamination _xprevention & control
650	0	4	_aFood Microbiology
650	0	4	_aFoot-and-Mouth Disease Virus _xdrug effects
650	0	4	_aMeat Products _xvirology
650	0	4	_aPhosphates _xpharmacology
650	0	4	_aSodium Chloride _xpharmacology
650	0	4	_aSwine
650	0	4	_aTemperature
650	0	4	_aVirus Inactivation
700	1		_aWijnker, Joris J
700	1		_aZijlstra-Willems, Esther M
700	1		_aDekker, Aldo
700	1		_aStockhofe-Zurwieden, Norbert
700	1		_aMaas, Riks
700	1		_aWisselink, Henk J
773	0		_tInternational journal of food microbiology _gvol. 148 _gno. 2 _gp. 128-34
856	4	0	_uhttps://doi.org/10.1016/j.ijfoodmicro.2011.05.010 _zAvailable from publisher's website
999			_c20891475 _d20891475