Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Cited by 49 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the microbiological criteria for Vibrio cholerae, as additional control measures at border control posts, applicable to imported frozen prawns and other fishery products;Food Risk Assess Europe;2024-04
2. Effects of temperature prior to high-pressure processing on the physicochemical and structural properties of raw grass carp;Journal of Food Measurement and Characterization;2023-10-16
3. High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds;Molecules;2021-09-22
4. Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis;Food Chemistry;2021-05
5. Phage therapy as a potential approach in the biocontrol of pathogenic bacteria associated with shellfish consumption;International Journal of Food Microbiology;2021-01
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