Effects of high hydrostatic pressure processing on Bacillus cereus spores in fresh blue crab meat (Callinectes sapidus)

TR Number

Date

2006-03-06

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Virginia Tech

Abstract

Description

Keywords

high hydrostatic pressure processing, blue crab meat, Callinectes sapidus, spores, Bacillus cereus

Citation

Persistent link

http://hdl.handle.net/10919/26905

Collections

Doctoral Dissertations

We collect and process your personal information for the following purposes: Authentication, Preferences, Acknowledgement and Statistics.
To learn more, please read our privacy policy.

Customize