机译:蒙特卡洛分析产品处理和高压处理对生牡蛎消费者的弧菌弧菌风险的影响
Centro de Biotecnologia FEMSA, Escuela de Biotecnologia y Alimentos, Tecnologico de Monterrey, Av. Eugenia Garza Soda 2501 Sur, Col. Tecnologico, 64849 Monterrey, NL, Mexico,Food Process Engineering Group, Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA;
Food Process Engineering Group, Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA;
Food Process Engineering Group, Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA;
Seafood Research and Education Center, Oregon State University, 2001 Marine, Astoria, OR 97103, USA;
Statistics Department, Oregon State University, 54 Kidder Hall, Corvallis, OR 97331, USA;
Food Process Engineering Group, Department of Food Science & Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA;
Centro de Biotecnologia FEMSA, Escuela de Biotecnologia y Alimentos, Tecnologico de Monterrey, Av. Eugenia Garza Soda 2501 Sur, Col. Tecnologico, 64849 Monterrey, NL, Mexico;
Oyster; High pressure processing; Vibrio vulnificus; Monte Carlo analysis; Beta-Poisson dose response models; Seafood poisoning risk;
机译:电解氧化水处理对减少生牡蛎副溶血弧菌和创伤弧菌的影响。
机译:食用纯净生牡蛎时创伤弧菌感染风险分析
机译:验证绿色荧光蛋白标记的弧菌弧菌菌株用于评估生蚝处理的收获后策略
机译:气体离心机浓缩厂产品和尾矿提取站称重传感器数据的蒙特卡洛分析
机译:评估和确认生的面包状禽类产品的包装上处理和烹饪说明,以促进减少食源性疾病风险的消费者习惯。
机译:验证了绿色荧光蛋白标记的弧菌弧菌菌株用于评估生蚝处理的收获后策略
机译:验证了绿色荧光蛋白标记的弧菌弧菌菌株用于评估生蚝处理的采后策略▿†