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

Détails bibliographiques
Auteur principal: Nagallo, Adelle Katrina P. (Auteur)
Format: Thèse
Langue:English
Publié: 2019.
Sujets:
Ceviche.
Vibrio parahaemolyticus.
Food safety.
Vinegar.