Published June, 2013
By Franco Maria Ruggeri, Ilaria Di Bartolo, Fabio Ostanello and Marcello Trevisani
Publisher: Springer (Springer-Verlag New York Inc.)
Series: SpringerBriefs in Food, Health, and Nutrition
Rating:
Availability: Available

Hepatitis E (HEV) is a viral infectious disease that infects humans and domestic, wild, and synanthropic animals alike.

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Published April, 2013
By Gloria Sanchez
Publisher: Springer (Springer-Verlag New York Inc.)
Series: SpringerBriefs in Food, Health, and Nutrition
Rating:
Availability: Available

Hepatitis A virus (HAV) is responsible for around half of the total number of hepatitis infections diagnosed worldwide. Therefore, in this review, state-of-the-art information on the molecular procedures for HAV detection in food, and the efficacy of common food manufacturing processes are compiled.

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Published September, 2012
By Are Hugo Pripp
Publisher: Springer (Springer-Verlag New York Inc.)
Series: SpringerBriefs in Food, Health, and Nutrition
Rating:
Availability: Available

For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods.

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