Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
The objectives of this study were as follows:
- To compare the heat stability of avian influenza virus (AIV), Newcastle disease virus (NDV), feline calicivirus (FCV) and porcine parvovirus (PPV), and to determine the influence of liquid egg yolk on the stability of AIV, NDV and FCV,
- To evaluate and compare the heat stability of swine influenza virus (SIV) and AIV,
- To determine the influence of egg yolk and water content on virus inactivation during acetone extraction,
- To evaluate the removal of virus by microfiltration and to compare the distribution of the viral genome and infectivity in different fractions after partitioning through microfiltration.
Thermostability of selected viruses in the presence of
liquid egg yolk and distribution of virus during ....
Publication date: 15/05/2013
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