High Salinity Relaying to Reduce Vibrio parahaemolyticus and Vibrio vulnificus in Chesapeake Bay Oysters (Crassostrea virginica )

Salina Parveen, Michael Jahncke, Sara Elmahdi, Helen Crocker, John Bowers, Chanelle White, Stephanie Gray, Amanda C. Morris, Kathy Brohawn
  • Journal of Food Science, January 2017, Wiley
  • DOI: 10.1111/1750-3841.13584

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http://dx.doi.org/10.1111/1750-3841.13584

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