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Effects of Time and Temperature on the Viability of Toxoplasma gondii Tissue Cysts in Enhanced Pork Loin

机译：时间和温度对增强型猪腰肉弓形虫组织囊肿活力的影响

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D. E. Hill; S. M. C. Benedetto; C. Coss; J. L. Mccrary; V. M. Fournet; J. P. Dubey;
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年度 2005
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1. Effects of time and temperature on the viability of Toxoplasma gondii tissue cysts in enhanced pork loin. [J] . Hill DE, Benedetto SM, Coss C, Journal of food protection . 2006 ,第8期

机译：时间和温度对增强猪里脊内弓形虫组织囊肿活力的影响。
2. Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin [J] . Hill DE, Sreekumar C, Gamble HR, Journal of food protection . 2004 ,第10期

机译：常用增强液对猪腰部弓形虫组织囊肿活力的影响
3. The impact of dry ageing vacuum-packed pork on the viability of Toxoplasma gondii tissue cysts [J] . Bruna Farias Alves, Solange Maria Gennari, Solange Oliveira, Food microbiology . 2020 ,第Apra期

机译：干老化真空包装猪肉对弓形虫组织囊肿活力的影响
4. Identification of toxoplasma gondii cysts in samples from Colombia using digital image processing [C] . Armando Quinones, Graciela Juez-C 2014 IEEE ANDESCON . 2014

机译：使用数字图像处理鉴定哥伦比亚样品中的弓形虫囊肿
5. Toxoplasma gondii: Parasite glycosylation and an unusual cytochrome P450 enzyme of tissue cyst-forming coccidians [D] . Ochoa, Roxanna Jaimes 2015

机译：弓形虫：寄生虫糖基化和组织囊肿球虫的异常细胞色素P450酶
6. Effects of Temperature and Time on the Cookery Properties ofSous-vide Processed Pork Loin [O] . Su-In Hwang, Eun-Jung Lee, Geun-Pyo Hong 2019

机译：温度和时间对烹饪性能的影响猪里脊肉
7. Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin [O] . Su-In Hwang, Eun-Jung Lee, Geun-Pyo Hong 2019

机译：温度和时间对Sous-Vide加工猪肉烹饪特性的影响

Effects of Time and Temperature on the Viability of Toxoplasma gondii Tissue Cysts in Enhanced Pork Loin

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