Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

por Fredericks, J., Hawkins-Cooper, D.S., Hill, D.E., Luchansky, J., Porto-Fett, A., Gamble, H.R., Fournet, V.M., Urban, J.F., Holley, R., Dubey, J.P.
Publicado 2019

Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage

por Hill, D.E., Luchansky, J., Porto-Fett, A., Gamble, H.R., Fournet, V.M., Hawkins-Cooper, D.S., Gajadhar, A.A., Holley, R., Juneja, V.K., Dubey, J.P.
Publicado 2017

Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

por Hill, D.E., Luchansky, J., Porto-Fett, A., Gamble, H.R., Fournet, V.M., Hawkins-Cooper, D.S., Urban, J.F., Gajadhar, A.A., Holley, R., Juneja, V.K., Dubey, J.P.
Publicado 2018