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High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

M. Gracia, R. Lázaro, Consuelo Pérez-Arquillué, Rafael Pagán, Sergio José Ramos, João Luís Garcia, Susana Bayarri

2020Innovative Food Science & Emerging Technologies14 citationsDOIOpen Access PDF

Topics & Concepts

Toxoplasma gondiiPascalizationToxoplasmosisHydrostatic pressureFood scienceRaw meatFood safetyHigh pressureFood processingBioassayBiologyMicrobiologyAntibodyVirologyImmunologyGeneticsThermodynamicsEngineeringPhysicsEngineering physicsToxoplasma gondii Research StudiesRabies epidemiology and controlHerpesvirus Infections and Treatments
High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii | Litcius