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	1.	Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat. [electronic resource] by Mootian, Gabriel K Flimlin, George E Karwe, Mukund V Schaffner, Donald W Producer: 20130809 In: Journal of food science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Microbial safety and consumer acceptability of high-pressure processed hard clams (Mercenaria mercenaria). [electronic resource] by Narwankar, Shalaka P Flimlin, George E Schaffner, Donald W Tepper, Beverly J Karwe, Mukund V Producer: 20120816 In: Journal of food science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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