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Found 5 results
Author
Title
Type
[
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]
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Shellfish
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2021
D. C. Kemp
and
Kwon, J. Yeon
,
“
Fish and Shellfish-Derived Anti-Inflammatory Protein Products: Properties and Mechanisms.
”
,
Molecules
, vol. 26, no. 11, 2021.
2009
C. Liu
,
Lu, J.
, and
Su, Y. - C.
,
“
Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas).
”
,
J Food Prot
, vol. 72, no. 1, pp. 174-7, 2009.
2007
Y. - C. Su
and
Liu, C.
,
“
Vibrio parahaemolyticus: a concern of seafood safety.
”
,
Food Microbiol
, vol. 24, no. 6, pp. 549-58, 2007.
2006
C. Liu
,
Chen, R.
, and
Su, Y. - C.
,
“
Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.
”
,
J Food Prot
, vol. 69, no. 8, pp. 1823-8, 2006.
T. Ren
and
Su, Y. - C.
,
“
Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.
”
,
J Food Prot
, vol. 69, no. 8, pp. 1829-34, 2006.