Shellfish Safety
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-60303-8_5
Reference174 articles.
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2. Amagliani G, Brandt G, Schiavano GF (2012) Incidence and role of Salmonella in seafood safety. Food Res Int 45:780–788
3. Andjelkovic M, Vandevijvere S, Van Klaveren J, Van Oyen H, Van Loco J (2012) Exposure to domoic acid through shellfish consumption in Belgium. Environ Int 49:115–119
4. Andrews LS, Park DL, Chen YP (2000) Low-temperature pasteurization to reduce the risk of Vibrio infections from raw shell-stock oysters. Food Addit Contam 19:787–791
5. Andrews LS, Jahncke M, Millikarjunan K (2003) Low-dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J Aquat Food Prod Technol 12:71–82
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