Effects of Electrolyzed Oxidizing Water Treatment on Reducing Vibrio parahaemolyticus and Vibrio vulnificus in Raw Oysters

Author: Ren Tingting   Su Yi-Cheng  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.8, 2006-08, pp. : 1829-1834

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