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Phuvasate, Sureerat
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S. Phuvasate
and
Su, Y. - C.
,
“
Comparison of Lactic Acid Bacteria Fermentation with Acid Treatments for Chitosan Production from Shrimp Waste
”
,
Journal of Aquatic Food Product Technology
, vol. 1917771, no. 3-4, pp. 170 - 179, 2010.
E
S. Phuvasate
and
Su, Y. - C.
,
“
Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface
”
,
Food Control
, vol. 21, no. 3, pp. 286 - 291, 2010.
S. Phuvasate
and
Su, Y. - C.
,
“
Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate
”
,
International journal of food microbiology
, vol. 196, pp. 11–15, 2015.
I
S. Phuvasate
and
Su, Y. - C.
,
“
Impacts of Water Salinity and Type and Size of Oysters on Depuration for Reducing Vibrio parahaemolyticus in Raw Pacific Oyster (Crassostrea gigas)
”
,
IFT Annual Meeting & Food Expo
. 2012.
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