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.
In: 65th Internation Congress of Meat Science and Technology ICoMST. 5. August, Publ. Fredi Schwägele, Dagmar Brüggemann, Potsdam. 2019, 1-15.
Publication-ID (Web Code): 42471 Sending by e-mail
