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dc.contributor.authorDeng, Huifang
dc.contributor.authorSwart, Arno
dc.contributor.authorBonačić Marinović, Axel A
dc.contributor.authorvan der Giessen, Joke W B
dc.contributor.authorOpsteegh, Marieke
dc.date.accessioned20200413
dc.date.available2019-12-01T16:16:20Z
dc.date.issued2019-10-30
dc.identifier.issn1879-3460
dc.identifier.pmid31707174
dc.identifier.doi10.1016/j.ijfoodmicro.2019.108380
dc.identifier.urihttp://hdl.handle.net/10029/623607
dc.language.isoenen_US
dc.subjectMixed modelen_US
dc.subjectParasiteen_US
dc.subjectSalt inactivationen_US
dc.subjectSource attributionen_US
dc.subjectZoonotic diseaseen_US
dc.titleThe effect of salting on Toxoplasma gondii viability evaluated and implemented in a quantitative risk assessment of meat-borne human infection.en_US
dc.typeArticleen_US
dc.identifier.journalInt J Food Microbiol 2020; 314:108380en_US
dc.source.journaltitleInternational journal of food microbiology


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