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

Koo, J.Jahncke, M. L.Reno, P.Mallikarjunan, Kumar2016-11-292016-11-292006-04-01http://hdl.handle.net/10919/73521596 - 601 page(s)application/pdfenIn CopyrightInactivation of Vibrio parahaemolyticus and Vibrio vulnificus in Phosphate-Buffered Saline and in Inoculated Whole Oysters by High-Pressure ProcessingArticle - RefereedJournal of Food Protection693