1. Biblio

Biblio

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S. Phuvasate and Su, Y. - C., “Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface”, Food Control, vol. 21, no. 3, pp. 286 - 291, 2010.
S. Phuvasate and Su, Y. - C., “Comparison of Lactic Acid Bacteria Fermentation with Acid Treatments for Chitosan Production from Shrimp Waste”, Journal of Aquatic Food Product Technology, vol. 1917771, no. 3-4, pp. 170 - 179, 2010.
S. Phuvasate and Su, Y. - C., “Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate”, International journal of food microbiology, vol. 196, pp. 11–15, 2015.
S. Phuvasate and Su, Y. - C., “Impacts of Water Salinity and Type and Size of Oysters on Depuration for Reducing Vibrio parahaemolyticus in Raw Pacific Oyster (Crassostrea gigas)”, IFT Annual Meeting & Food Expo . 2012.