Reductions of Vibrio parahaemolyticus in oysters after bacteriophage application during depuration
Author:
Funder
National Natural Science Funding of China
National Science & Technology Pillar Program
Publisher
Elsevier BV
Subject
Aquatic Science
Reference52 articles.
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4. Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses;Bueno;Int. J. Food Microbiol.,2012
5. Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica);Chae;J. Food Sci.,2009
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