Reduction of infection risk mediated by co-culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp-Reference-Cited by-同舟云学术

Reduction of infection risk mediated by co-culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

Published:2018-04-19 Issue:12 Volume:98 Page:4454-4461
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Niu Ben¹,Mu Lili¹,Xiao Lili¹,Zhang Zhaohuan¹,Malakar Pradeep K¹,Liu Haiquan¹²³,Pan Yingjie¹²³,Zhao Yong¹²³^ORCID

Affiliation:

1. College of Food Science and Technology; Shanghai Ocean University, 999# Hu Cheng Huan Road; Shanghai China

2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai); Ministry of Agriculture, Hu Cheng Huan Road; Shanghai China

3. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Hu Cheng Huan Road; Shanghai China

Funder

Shanghai Agriculture Applied Technology Development Program

Shanghai Municipal Education Commission

Shanghai Education Commission

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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