Effect of vinegar on vibrio parahaemolyticus reduction during the preparation of the raw fish dish Ceviche

Effect of vinegar on vibrio parahaemolyticus reduction during the preparation of the raw fish dish Ceviche

Bibliographic Details
Main Author: Nagallo, Adelle Katrina P. (Author)
Format: Thesis
Language:English
Published: 2019.
Subjects:
Ceviche.
Vibrio parahaemolyticus.
Food safety.
Vinegar.