Biblio | College of Agricultural Sciences

Found 7 results

Author Title [ Type

] Year

Filters: Keyword is Colony Count, Microbial and Author is Su, Yi-Cheng [Clear All Filters]

Journal Article

Y. - C. Su, Duan, J., and Wu, W. - H., “Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.”, J Food Prot, vol. 68, no. 7, pp. 1454-6, 2005.

Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.

C. Liu and Su, Y. - C., “Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.”, Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.

C. Liu, Lu, J., and Su, Y. - C., “Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas).”, J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.

T. Ren and Su, Y. - C., “Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.”, J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.

C. Liu, Duan, J., and Su, Y. - C., “Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces.”, Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.

C. Liu, Chen, R., and Su, Y. - C., “Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.