Survival of Vibrio parahaemolyticus in Korean-style salted oysters
This study was designed to determine the survival of Vibrio parahaemolyticus in salted oysters as prepared in Korea. Three levels of salt concentration were included; 3.0%, 6.8%, and 10.6% of the weight of the raw oysters. Two methods were used to inoculate the products, surface-inoculation and inje...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/26940 |