TANG Xiao-Yang
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaGUO Xiao-Bin
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaGUO Dan-Feng
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaHAN Ting
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaXIE Jing
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaPAN Ying-Jie
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaZHAO Yong
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaTANG Xiao-Yang, GUO Xiao-Bin, GUO Dan-Feng, HAN Ting, XIE Jing, PAN Ying-Jie, ZHAO Yong. High throughput and rapid determination of the maximum specific growth rate of pathogenic and non-pathogenic Vibrio parahaemolyticus[J]. Microbiology China, 2013, 40(11): 2138-2144
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