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Comparing the efficiency of chitosan with chlorine for reducing Vibrio parahaemolyticus in shrimp

Author:
Chaiyakosa, S., Charernjiratragul, W., Umsakul, K., Vuddhakul, V.
Source:
Food control 2007 v.18 no.9 pp. 1031-1035
ISSN:
0956-7135
Subject:
shrimp, Crustacea, food preservation, food preservatives, chitosan, sodium chloride, antibacterial properties, Vibrio parahaemolyticus, food pathogens, food contamination, bacterial contamination, decontamination, plate count
Agid:
2887249