Thermal inactivation of African swine fever virus in feed ingredients.

Songkasupa, Tapanut; Boonpornprasert, Prakit; Suwankitwat, Nutthakarn; Lohlamoh, Walaiporn; Nuengjamnong, Chackrit; Nuanualsuwan, Suphachai

Songkasupa, Tapanut; Boonpornprasert, Prakit; Suwankitwat, Nutthakarn; Lohlamoh, Walaiporn; Nuengjamnong, Chackrit; Nuanualsuwan, Suphachai.

Afiliação

Songkasupa T; Virology Laboratory, National Institute of Animal Health, Chatuchak, Bangkok, Thailand.
Boonpornprasert P; Virology Laboratory, National Institute of Animal Health, Chatuchak, Bangkok, Thailand.
Suwankitwat N; Virology Laboratory, National Institute of Animal Health, Chatuchak, Bangkok, Thailand.
Lohlamoh W; Virology Laboratory, National Institute of Animal Health, Chatuchak, Bangkok, Thailand.
Nuengjamnong C; Department of Animal Husbandry, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand.
Nuanualsuwan S; Center of Excellence for Food and Water Risk Analysis (FAWRA), Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, Thailand.

Sci Rep ; 12(1): 15998, 2022 09 26.

Article em En | MEDLINE | ID: mdl-36163486

Assuntos

Vírus da Febre Suína Africana; Febre Suína Africana; Fabaceae; Carne de Porco; Febre Suína Africana/prevenção & controle; Ração Animal; Animais; Temperatura Alta; Glycine max; Suínos; Temperatura

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Febre Suína Africana / Vírus da Febre Suína Africana / Carne de Porco / Fabaceae Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Sci Rep Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Tailândia

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