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NTIS 바로가기International journal of food microbiology, v.275, 2018년, pp.24 - 31
Zhang, Hui (Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) , Yang, Zhenquan (College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225001, China) , Zhou, Yan (Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) , Bao, Hongduo (Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) , Wang, Ran (Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) , Li, Tingwu (Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base of MOST, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) , Pang, Maoda (Jiangsu Key Laboratory of Food Quality and Safety-State Key Laboratory Cultivation Base o) , Sun, Lichang , Zhou, Xiaohui
Abstract Vibrio parahaemolyticus is a major pathogen that is mainly associated with seafood and is a global concern of food safety. With high prevalence of contamination in food, efficient strategy is needed to decontaminate those contaminated foods and control the emergence of vibriosis. In the p...
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