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2009•Industrie alimentariRequires access

Prevalence of Vibrio parahaemolyticus in fishery products and evaluation for effectiveness of shrimp heat treatment.

Laura Serracca, Francesca Romana Gallo, M. Imberciadori, A. Terarolli, Carlo Ercolini, Mino Orlandi

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Key concepts: Vibrio parahaemolyticus, Shrimp, Fishery, Shellfish, Vibrionaceae, Biology, Fish <Actinopterygii>, Environmental science

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Prevalence of Vibrio parahaemolyticus in fishery products and evaluation for effectiveness of shrimp heat treatment. — Research Paper | ScholarLens