Isolation and molecular characterization of Vibrio parahaemolyticus from fresh, low-temperature preserved, dried, and salted seafood products in two coastal areas of eastern China
Zhenquan Yang(Department of Commerce), Ruixia Gu(Yangzhou University), Xiaohui Zhou(Washington State University), Weiming Fang(Yangzhou University), Xinan Jiao(Ministry of Agriculture and Rural Affairs), Guo-xiang Cao(Yangzhou University)
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