The effect of salting on Toxoplasma gondii viability evaluated and implemented in a quantitative risk assessment of meat-borne human infection.
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ArticleLanguage
en
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The effect of salting on Toxoplasma gondii viability evaluated and implemented in a quantitative risk assessment of meat-borne human infection.Published in
Int J Food Microbiol 2020; 314:108380PMID
31707174ae974a485f413a2113503eed53cd6c53
10.1016/j.ijfoodmicro.2019.108380
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