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Book Chapter

Determination of the Thermal Inactivation Point

  • Dijkstra J
  • de Jager C
Springer Berlin Heidelberg, (1998), 102-104
DOI: 10.1007/978-3-642-72030-7_19
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Abstract

The thermal inactivation point (TIP) is defined as the lowest temperature required for complete inactivation of a virus in crude sap heated for 10 min. In the case of an unidentified virus, virus-containing sap is first exposed to temperatures at 10 °C...

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Dijkstra, J., & de Jager, C. P. (1998). Determination of the Thermal Inactivation Point. In Practical Plant Virology (pp. 102–104). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-72030-7_19

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