Occurrence of potentially pathogenic Vibrio species in raw, processed, and ready-to-eat seafood and seafood products
This study investigated the occurrence (by means of the presence-absence test) and level (by means of a plate count technique) of selected potentially pathogenic Vibrio species in processed and ready-to-eat seafood, and some raw seafood normally used as raw materials or ingredients in these products...
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| Format: | Article |
| Language: | English |
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Maejo University
2009-02-01
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| Series: | Maejo International Journal of Science and Technology |
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| Online Access: | http://www.mijst.mju.ac.th/vol3/88-98.pdf |