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Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings
International journal of food microbiology

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings
Author(s) of Article  Will be identified in next release
Citation  International journal of food microbiology 2011 v.148 no.2 pp. 128-134
Click to View  (Click to View)
Date of Publication  2011
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=467247
Name of Publication  International journal of food microbiology
Publishing Company  Will be identified in next release
Accession Number  95860