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

Detaylı Bibliyografya
Yazar: Nagallo, Adelle Katrina P. (Yazar)
Materyal Türü: Tez
Dil:English
Baskı/Yayın Bilgisi: 2019.
Konular:
Ceviche.
Vibrio parahaemolyticus.
Food safety.
Vinegar.