HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS
https://doi.org/10.4081/ijfs.2010.1112
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Accepted: 13 February 2013
Abstract Views: 951
PDF: 1028
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Serracca L, Gallo F, Prearo M, Orlandi M, Imberciadori M, Terarolli A, Ercolini C. HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Apr. 19];1(7):83-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.83
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