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Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus
Neda Nasheri, Tanushka Doctor, Angela Chen, Jennifer Harlow, Alex Gill
doi: https://doi.org/10.1101/764407
Neda Nasheri
1National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, CANADA
Tanushka Doctor
1National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, CANADA
Angela Chen
1National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, CANADA
Jennifer Harlow
1National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, CANADA
Alex Gill
1National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, CANADA
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Posted September 10, 2019.
Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus
Neda Nasheri, Tanushka Doctor, Angela Chen, Jennifer Harlow, Alex Gill
bioRxiv 764407; doi: https://doi.org/10.1101/764407
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