Stoffers H., Blase R., Schwendimann L.
Pasteurization effects and achievement of target values for inactivation of Hepatitis E Virus in semi-dry pork sausages following cooking instructions.
Dans: 65th Internation Congress of Meat Science and Technology ICoMST. 5. August, Ed. Fredi Schwägele, Dagmar Brüggemann, Potsdam. 2019, 1-15.
ID publication (Code web): 42471 Envoyer par e-mail
