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

Published 2013 View Full Article

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Title
Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 163, Issue 2-3, Pages 146-152
Publisher
Elsevier BV
Online
2013-03-05
DOI
10.1016/j.ijfoodmicro.2013.02.019

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