SCOPUS 정보 검색 플랫폼

Volumn 64, Issue 11, 2001, Pages 1716-1721

Levels of vibrio vulnificus and organoleptic quality of raw shellstock oysters (crassostrea virginica) maintained at different storage temperatures

(4) Lorca, T A a Pierson, M D a Flick, G J a Hackney, C R b

a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY (United States)

b WEST VIRGINIA UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CRASSOSTREA; CRASSOSTREA VIRGINICA; OSTREIDAE; VIBRIO; VIBRIO VULNIFICUS;

ANIMAL; ARTICLE; BACTERIAL COUNT; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; OYSTER; PH; SEA FOOD; STANDARD; TASTE; TEMPERATURE; TIME; VIBRIO;

ANIMAL; COLONY COUNT, MICROBIAL; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; OYSTERS; SEAFOOD; SUPPORT, NON-U.S. GOV'T; TASTE; TEMPERATURE; TIME FACTORS; VIBRIO;

EID: 0035543219 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-64.11.1716 Document Type: Article

Times cited : (14)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.