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Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters

✍ Scribed by Ye, Mu; Huang, Yaoxin; Gurtler, Joshua B.; Niemira, Brendan A.; Sites, Joseph E.; Chen, Haiqiang

Book ID: 122903453
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 255 KB
Volume: 163
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2013.02.019

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