Toxoplasma gondii in Spanish commercial dry-cured meat products
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference43 articles.
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3. Determination of the viability of Toxoplasma gondii in cured ham using bioassay: Influence of technological processing and food safety implications;Bayarri;Journal of Food Protection,2010
4. Toxoplasma gondii in commercially available pork meat and cured ham: A contribution to risk assessment for consumers;Bayarri;Journal of Food Protection,2012
5. Risk factors for recent toxoplasma infection in pregnant women in Naples;Buffolano;Epidemiology and Infection,1996
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