Biblio
“Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.
, “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.
, “Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica).”, J Food Sci, vol. 74, no. 2, pp. M62-6, 2009.
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