Ye, Mu <br/><br/>
Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters.  [electronic resource] 

 -  International journal of food microbiology  May 2013 
 - 146-52 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2013.02.019  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Colony Count, Microbial<br/>Food Handling--methods<br/>Food Microbiology<br/>Hydrostatic Pressure<br/>Microbial Viability<br/>Ostreidae--microbiology<br/>Temperature<br/>Vibrio parahaemolyticus--physiology<br/>Vibrio vulnificus--physiology