TY  - GEN 
AU  - Vilchez, Susana
AU  - Racero, JC
AU  - Fuentes, Marius V
AU  - Osuna, A
AU  - Gómez Samblás, María Mercedes
PY  - 2015
UR  - https://hdl.handle.net/10481/99658
AB  - “Serrano” ham is a typical pork product from the Mediterranean area, highly valued for its flavour. To make Serrano ham, pork undergoes a salting and a subsequent fermentation process known as curing. Certain pigs used for meat production are an...
LA  - eng
PB  - Food Microbilogy
KW  - Toxoplasma gondii
KW  - row meet
KW  - Commercial cured “Serrano Ham”
KW  - DNA magnetic capture
KW  - Quantitative real-time PCR
KW  - Bioassay
KW  - Infectivity
TI  - Quantification and viability assays of toxoplasma gondii in commercial “Serrano” ham samples using magnetic capture real-time qPCR and bioassay techniques
DO  - 10.1016/j.fm.2014.07.003
ER  -