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

Document Type

Article

Author

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.

Source

In Food and Waterborne Parasitology June 2019 15

Subject

Language

ISSN

2405-6766

Online Access

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