Open AccessTreatments to reduce the risk of Vibrio species in vitro and in shucked oysters
Author(s) -
Ronson Scott
Publication year - 2013
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.587
Subject(s) - vibrio parahaemolyticus , vibrio vulnificus , shellfish , food science , biology , oyster , vibrio , pasteurization , microbiology and biotechnology , contamination , ostreidae , bacteria , fishery , aquatic animal , fish <actinopterygii> , ecology , genetics
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