Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate
Author:
Funder
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference32 articles.
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3. Response of pathogenic Vibrio species to high hydrostatic pressure;Berlin;Appl. Environ. Microbiol.,1999
4. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice;Bull;Innova. Food Sci. Emerg. Technol.,2004
5. Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure cultures and Pacific oysters;Calik;J. Food Sci.,2002
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