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Hepatitis A virus in food : detection and inactivation methods แสดงตัวอย่างรายการนี้
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Hepatitis A virus in food : detection and inactivation methods

ผู้แต่ง: Gloria Sánchez
สำนักพิมพ์: New York, NY : Springer, ©2013.
ชุด: SpringerBriefs in food, health, and nutrition.
ครั้งที่พิมพ์/รูปแบบ:   หนังสืออีเล็กทรอนิกส์ : เอกสาร : ภาษาอังกฤษดูครั้งที่พิมพ์และรูปแบบ
ฐานข้อมูล:WorldCat
สรุป:
Hepatitis A virus (HAV) is responsible for around half of the total number of hepatitis infections diagnosed worldwide. HAV infection is mainly propagated via the fecal-oral route, and as a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food,  อ่านมากขึ้น…
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ขนิดวัสดุ: เอกสาร, ทรัพยากรอินแทอร์เน็ต
ประเภทของเอกสาร: แหล่งข้อมูลอินเทอร์เน็ต, ไฟล์คอมพิวเตอร์
ผู้แต่งทั้งหมด : ผู้แต่งร่วม Gloria Sánchez
ISBN: 9781461471042 1461471044 1461471036 9781461471035
OCLC Number: 839674778
คำอธิบาย: 1 online resource.
สารบัญ: Introduction --
Analytical Methods for Detecting the Hepatitis A Virus in Food --
HAV Survival and Inactivation Under Different Food Processing Conditions --
Summary and Future Directions.
ชื่อชุด: SpringerBriefs in food, health, and nutrition.
ความรับผิดชอบ: Gloria Sánchez.
ข้อมูลเพิ่มเติม

บทคัดย่อ:

Hepatitis A virus (HAV) is responsible for around half of the total number of hepatitis infections diagnosed worldwide. HAV infection is mainly propagated via the fecal-oral route, and as a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food, and the efficacy of common food manufacturing processes are compiled. The purpose of this Brief is to consolidate basic information on various aspects of HAV and to provide a guidel.

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