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Su, Yi-Cheng
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Su, Yi-Cheng
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Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
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Chae, Minjung
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Master Thesis
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Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters
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Phuvasate, Sureerat
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Doctoral or Postdoctoral Thesis
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Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)
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Ma, Lei
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Related Subjects
Food Science
Vibrio parahaemolyticus
Microbiology
Pacific oyster -- Microbiology
Pacific oyster -- Sanitation
Oysters -- Contamination
Pacific oyster -- Processing
Aquatic Science
Biotechnology
Oysters -- Sanitation
Vibrio infections -- Prevention
Anti-infective agents
Bactericides
Electrolytic oxidation
Enterobacter
Food Microbiology
Foodborne diseases -- Prevention
General Medicine
Green tea
High pressure (Technology)
Histamine
Hydrostatic pressure
Klebsiella
Oyster fisheries -- Sanitation
Oysters -- Microbiology
Oysters -- Processing
Pacific oyster -- Effect of temperature on
Pacific oyster -- Storage
Parasitology
Plant extracts
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