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Method for the Detection of Injured Vibrio parahaemolyticus in Seafoods

The sensitivity of Vibrio parahaemolyticus cells to refrigeration and frozen storage and the development of a method for detecting injured and uninjured V. parahaemolyticus cells were studied. Cell suspensions in different kinds of seafood homogenates were either regrigerated (4°C) or frozen (−20°C)...

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Detaylı Bibliyografya
Asıl Yazarlar: Ray, B., Hawkins, Sandra M., Hackney, Cameron R.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1978
Konular:
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC242994/
https://ncbi.nlm.nih.gov/pubmed/354527
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