Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in Phosphate-Buffered Saline and in Inoculated Whole Oysters by High-Pressure Processing

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dc.contributor.authorKoo, J.en
dc.contributor.authorJahncke, M. L.en
dc.contributor.authorReno, P.en
dc.contributor.authorMallikarjunan, Kumaren
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentBiological Systems Engineeringen
dc.date.accessioned2016-11-29T14:19:17Zen
dc.date.available2016-11-29T14:19:17Zen
dc.date.issued2006-04-01en
dc.description.versionPublished versionen
dc.format.extent596 - 601 page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.issue3en
dc.identifier.urihttp://hdl.handle.net/10919/73521en
dc.identifier.volume69en
dc.language.isoenen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.titleInactivation of Vibrio parahaemolyticus and Vibrio vulnificus in Phosphate-Buffered Saline and in Inoculated Whole Oysters by High-Pressure Processingen
dc.title.serialJournal of Food Protectionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood ARECen
pubs.organisational-group/Virginia Tech/All T&R Facultyen

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