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A.A. Gajadhar
A.A. Gajadhar
University of Saskatchewan
Biology
Pork sausage
Curing (food preservation)
Food science
Water activity
3
Papers
201
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0.02
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Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage
2018
Food and Waterborne Parasitology
D.E. Hill
John B. Luchansky
A. Porto-Fett
H.R. Gamble
V.M. Fournet
D.S. Hawkins-Cooper
Joseph F. Urban
A.A. Gajadhar
R. Holley
Vijay K. Juneja
J.P. Dubey
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Citations (12)
Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage
2017
Food and Waterborne Parasitology
D.E. Hill
John B. Luchansky
A. Porto-Fett
H.R. Gamble
V.M. Fournet
D.S. Hawkins-Cooper
A.A. Gajadhar
R. Holley
Vijay K. Juneja
J.P. Dubey
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Citations (9)
Variability of the random amplified polymorphic DNA assay among thermal cyclers, and effects of primer and DNA concentration.
1993
Molecular and Cellular Probes
J.M. MacPherson
P. E. Eckstein
Graham J. Scoles
A.A. Gajadhar
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Citations (180)
1