Levels of Vibrio parahaemolyticus and Thermostable Direct...

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, Hideaki
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Volume:
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
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