Inactivation and morphological damage of Vibrio parahaemolyticus treated with high hydrostatic pressure

Food Control

Volumn 32, Issue 2, 2013, Pages 348-353

  Wang, Chung Yi ^a   Huang, Hsiao Wen ^a   Hsu, Chiao Ping ^a   Shyu, Yuan Tay ^b   Yang, Binghuei Barry ^a  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

High hydrostatic pressure; SEM; TEM; Vibrio parahaemolyticus

Indexed keywords

BACTERIA (MICROORGANISMS); VIBRIO PARAHAEMOLYTICUS;

EID: 84873585641     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.12.023     Document Type: Article

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