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R. Holley
R. Holley
University of Manitoba
Curing (food preservation)
Pork sausage
Food science
Biology
Toxoplasma gondii
3
Papers
30
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Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage
2019
Food and Waterborne Parasitology
J. Fredericks
D.S. Hawkins-Cooper
D.E. Hill
John B. Luchansky
A. Porto-Fett
H.R. Gamble
V.M. Fournet
Joseph F. Urban
R. Holley
J.P. Dubey
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Citations (9)
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)
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