Changes in hepatitis E virus contamination during the production of liver sausage from naturally contaminated pig liver and the potential of individual production parameters to reduce hepatitis E virus contamination in the processing chain

Category

Published in:

Pathogens
Vol. 13, No. 4 (2024)Art.-No.:274

Volume:

13

No.:

4

Date Issued:

2024

DOI:

10.3390/pathogens13040274

Language:

English

Type of Resource:

Text

Anzeige in:

TiHo bibliography

Anzeige in:

Research publications

DDC subject of DNB:

630 Veterinary medicine & agriculture

Auswertung Publikationsindex:

2024

Link to Raw Object:

https://www.mdpi.com/2076-0817/13/4/274

Hosting institution:

Institutes of University of Veterinary Medicine, Institute for Animal Hygiene, Animal Welfare and Farm Animal Behaviour

Hosting institution:

Institutes of University of Veterinary Medicine, Institute for Food Quality and Food Safety (former: Food Toxicology)