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Stability of SARS-CoV-2 as consequence of heating and microwave processing in meat products and bread

Sahar Norouzbeigi1, Reza Yekta1, Leily Vahid-Dastjerdi1

  • 1Student Research Committee Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.

Food Science & Nutrition
|September 14, 2021
PubMed

Keywords:
COVID‐19Virusbreadfoodheatinactivationmeatmicrowave

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