Evaluation of the Efficacy of a Commercial Heat Shock Method for Reduction of Vibrio vulnificus and Vibrio parahaemolyticus in Gulf Coast Oysters.
No Thumbnail Available
Files
Date
2012-01-06
Authors
Journal Title
Series/Report No.
Journal ISSN
Volume Title
Publisher
Abstract
Description
Keywords
Citation
Degree
Master of Science
Discipline
Food Science
