Inactivation ofVibrio parahaemolyticusin shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation-Reference-Cited by-同舟云学术

Inactivation ofVibrio parahaemolyticusin shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation

Published:2017-08-25 Issue:1 Volume:24 Page:43-52
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Park Shin Young¹,Ha Sang-Do¹^ORCID

Affiliation:

1. School of Food Science and Technology, Chung-Ang University, Ansung, Republic of Korea

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013217726634

Reference39 articles.

1. Low Dose Gamma Irradiation to Reduce PathogenicVibriosin Live Oysters (Crassostrea virginica)

2. RADIATION CONTROL OF VIBRIO PARAHAEMOLYTICUS IN SHRIMP

3. Presensitization of microorganisms by acid treatments to low dose gamma irradiation with special reference to Bacillus cereus

4. Safe and shelf-stable natural casing using hurdle technology

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