Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat.
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Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat.
description
2012 nî lūn-bûn
@nan
2012年の論文
@ja
2012年論文
@yue
2012年論文
@zh-hant
2012年論文
@zh-hk
2012年論文
@zh-mo
2012年論文
@zh-tw
2012年论文
@wuu
2012年论文
@zh
2012年论文
@zh-cn
name
Effect of temperature on growt ...... almon sashimi and oyster meat.
@ast
Effect of temperature on growt ...... almon sashimi and oyster meat.
@en
type
label
Effect of temperature on growt ...... almon sashimi and oyster meat.
@ast
Effect of temperature on growt ...... almon sashimi and oyster meat.
@en
prefLabel
Effect of temperature on growt ...... almon sashimi and oyster meat.
@ast
Effect of temperature on growt ...... almon sashimi and oyster meat.
@en
P2093
P2860
P356
P1476
Effect of temperature on growt ...... salmon sashimi and oyster meat
@en
P2093
In Gun Hwang
Soon Ho Lee
Yoo Won Kim
P2860
P304
P356
10.3390/IJERPH9124662
P50
P577
2012-12-01T00:00:00Z