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Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings
Wieringa-Jelsma, Tinka, Wijnker, Joris J., Zijlstra-Willems, Esther M., Dekker, Aldo, Stockhofe-Zurwieden, Norbert, Maas, Riks, Wisselink, Henk J.
Published in International journal of food microbiology (02.08.2011)
Published in International journal of food microbiology (02.08.2011)
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Journal Article