论文信息 - Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread - 字舞流文

Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread

H. Keyvani | M. Ranjbar | S. Sohrabvandi | Mahdi Shadnoush | N. Khorshidian | R. Yekta | Leily Vahid‐Dastjerdi | Sahar Norouzbeigi | A. Mortazavian | Mojtaba Yousefi