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

Manylion Llyfryddiaeth
Prif Awdur: Nagallo, Adelle Katrina P. (Awdur)
Fformat: Traethawd Ymchwil
Iaith:English
Cyhoeddwyd: 2019.
Pynciau:
Ceviche.
Vibrio parahaemolyticus.
Food safety.
Vinegar.