Biblio
Found 3 results
Author Title Type [ Year] Filters: Keyword is Temperature and Author is Su, Yi-Cheng [Clear All Filters]
“Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.
, “Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.”, J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.
, “Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.”, Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.
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