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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.

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    Authors
    Deng, Huifang
    Swart, Arno
    Bonačić Marinović, Axel A
    van der Giessen, Joke W B
    Opsteegh, Marieke
    Type
    Article
    Language
    en
    
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    Title
    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; 314:108380
    DOI
    10.1016/j.ijfoodmicro.2019.108380
    PMID
    31707174
    URI
    http://hdl.handle.net/10029/623607
    ae974a485f413a2113503eed53cd6c53
    10.1016/j.ijfoodmicro.2019.108380
    Scopus Count
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