Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization.

No abstract is available for this paper.

• Publication year

  2010

• Venue

  Journal of food microbiology

• Publication date

  2010-03-31

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology, Environmental Science

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2009.11.012PMID 20022650PMCID PMC2830373
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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