Evaluation of the Efficacy of a Commercial Heat Shock Method for Reduction of Vibrio vulnificus and Vibrio parahaemolyticus in Gulf Coast Oysters.

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Title: Evaluation of the Efficacy of a Commercial Heat Shock Method for Reduction of Vibrio vulnificus and Vibrio parahaemolyticus in Gulf Coast Oysters.
Author: Al-Dakheelallah, Abdallah
Advisors: Lee-Ann Jaykus, Chair
David Green, Member
Trevor Phister, Member
Lee-Ann Jaykus, Minor
Date: 2012-01-06
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/7494


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