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Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology

Crossref DOI link: https://doi.org/10.1016/j.foodcont.2013.08.031

Published Print: 2014-02

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Wang, Jing Jing

Zhang, Zhao Huan

Li, Ji Bing

Lin, Ting

Pan, Ying Jie

Zhao, Yong
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31271870)

Science and Technology Commission of Shanghai Municipality (11310501100, 12391901300)

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation (11DZ2280300)

Cross-discipline project (B5201120040)
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This article is maintained by: Elsevier

Article Title: Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology

Journal Title: Food Control

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodcont.2013.08.031

Content Type: article

Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.