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Effect of storage temperature on the growth and survival of total and pathogenic Vibrio parahaemolyticus in Chesapeake Bay oysters

Citation

Meshack, F and Parveen, S and Jones, K and Krantz, J and Bowers, J and Tamplin, ML and White, C and DePaola, A, Effect of storage temperature on the growth and survival of total and pathogenic Vibrio parahaemolyticus in Chesapeake Bay oysters, Proceedings of the 96th Annual Meeting of the International Association for Food Protection, 1-4 August 2010, Anaheim, California USA (2010) [Conference Extract]

Item Details

Item Type:Conference Extract
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Manufacturing
Objective Group:Processed Food Products and Beverages (excl. Dairy Products)
Objective Field:Processed Fish and Seafood Products
Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:77883
Year Published:2010
Deposited By:Agricultural Science
Deposited On:2012-06-03
Last Modified:2012-06-03
Downloads:0

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