Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water

Published 2011 View Full Article

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Title
Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 152, Issue 1-2, Pages 35-39
Publisher
Elsevier BV
Online
2011-10-18
DOI
10.1016/j.ijfoodmicro.2011.10.005

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