![](/img/cover-not-exists.png)
Levels of Vibrio parahaemolyticus and Thermostable Direct Hemolysin Gene-positive Organisms in Retail Seafood Determined by the Most Probable Number-polymerase Chain Reaction (MPN-PCR) Method
MIWA, Norinaga, KASHIWAGI, Michiko, KAWAMORI, Fumihiko, MASUDA, Takashi, SANO, Yono, HIROI, Midori, KURASHIGE, HideakiVolume:
47
Year:
2006
Language:
english
Journal:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi)
DOI:
10.3358/shokueishi.47.41
File:
PDF, 141 KB
english, 2006