A review on inactivation methods of <i>Toxoplasma gondii</i> in foods
Adel Mirza Alizadeh(National Nutrition and Food Technology Research Institute), Hedayat Hosseini(National Nutrition and Food Technology Research Institute), Fataneh Hashempour‐Baltork(Ministry of Health and Medical Education), Sahar Jazaeri(National Nutrition and Food Technology Research Institute), Zahra Sarlak(National Nutrition and Food Technology Research Institute), Zahra Pilevar(National Nutrition and Food Technology Research Institute), Bahar Shemshadi(Islamic Azad University of Garmsar)
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