Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water. (Q54341262)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water. |
scientific article |
Statements
Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water. (English)
Katarina Kovač
Marta Diez-Valcarce
Peter Raspor
Marta Hernández
David Rodríguez-Lázaro
14 October 2011
152
1-2
35-39