<?xml version="1.0" encoding="UTF-8"?>
<xml>
<records>
<record>
  <contributors>
    <authors>
      <author>Herrero, L.</author>
      <author>Gracia, M. J.</author>
      <author>Pérez-Arquillué, C.</author>
      <author>Lázaro, R.</author>
      <author>Herrera, A.</author>
      <author>Bayarri, S.</author>
    </authors>
  </contributors>
  <titles>
    <title>Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process</title>
    <secondary-title>Food microbiol.</secondary-title>
  </titles>
  <doi>10.1016/j.fm.2017.02.010</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2017</year>
    <pub-dates>
      <date>2017</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>