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Oysters -- Processing
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Application of probiotics and green tea extract in post-harvest processes of Pacific o...
Commercial application of high pressure processing for inactivating Vibrio parahaemoly...
Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibri...
Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in...
The use of high pressure process to shuck oysters, reduce microbial load and extend sh...
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Academic Affiliation
Food Science and Technology
5
Advisor
Su, Yi Cheng
4
Morrissey, Michael T.
1
Commencement Year
Commencement Year range begin
–
Commencement Year range end
Current results range from
2001
to
2012
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Committee Member
Morrissey, Michael T.
2
Torres, J. Antonio
2
Bakalinsky, Alan Tagore
1
Daeschel, Mark A.
1
DeWitt, Christina A.
1
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Creator
Chae, Minjung
1
He, Haian
1
Ma, Lei
1
Xi, Dunyu
1
Yang, Qianru
1
Date
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–
Date range end
Current results range from
2000
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2012
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Decade
2010-2019
2
2000-2009
3
Degree Field
Food Science and Technology
5
Degree Level
Master's
5
Degree Name
Master of Science (M.S.)
5
File Format
application/pdf
1
Language
English [eng]
5
License
All rights reserved
5
Non-Academic Affiliation
Oregon State University. Graduate School
5
Peer Reviewed
No
5
Resource Type
Masters Thesis
5
Rights Statement
In Copyright
5
Subject
Vibrio parahaemolyticus
4
Pacific oyster -- Microbiology
3
Pacific oyster -- Processing
3
Pacific oyster -- Sanitation
3
Oysters -- Processing
2
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