Survival of several porcine viruses in different Spanish dry-cured meat products
- 31 August 1997
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 59 (4), 555-559
- https://doi.org/10.1016/s0308-8146(97)00006-x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Survival of Viruses in “Prosciutto di Parma” (Parma Ham)Canadian Institute of Food Science and Technology Journal, 1987
- 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