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dc.contributor.authorOpsteegh, Marieke
dc.contributor.authorDam-Deisz, Cecile
dc.contributor.authorde Boer, Paulo
dc.contributor.authorDeCraeye, Stephane
dc.contributor.authorFaré, Andrea
dc.contributor.authorHengeveld, Paul
dc.contributor.authorLuiten, Ruud
dc.contributor.authorSchares, Gereon
dc.contributor.authorvan Solt-Smits, Conny
dc.contributor.authorVerhaegen, Bavo
dc.contributor.authorVerkleij, Theo
dc.contributor.authorVan Der Giessen, Joke
dc.contributor.authorWisselink, Henk J
dc.date.accessioned2020-05-25T19:20:01Z
dc.date.available2020-05-25T19:20:01Z
dc.date.issued2020-04-28
dc.identifier.issn1879-0135
dc.identifier.pmid32360429
dc.identifier.doi10.1016/j.ijpara.2020.04.001
dc.identifier.urihttp://hdl.handle.net/10029/623805
dc.language.isoenen_US
dc.subjectFood safetyen_US
dc.subjectInactivationen_US
dc.subjectMeaten_US
dc.subjectSaltingen_US
dc.subjectToxoplasma gondiien_US
dc.subjectViabilityen_US
dc.titleMethods to assess the effect of meat processing on viability of Toxoplasma gondii: towards replacement of mouse bioassay by in vitro testing.en_US
dc.typeArticleen_US
dc.identifier.journalInt J Parasitol 2020; pii.S0020-7519en_US
dc.source.journaltitleInternational journal for parasitology


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