Serracca, L., F. Gallo, M. Prearo, M Orlandi, M. Imberciadori, A. Terarolli, and C Ercolini. “HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS”. Italian Journal of Food Safety 1, no. 7 (March 13, 2010): 83–84. Accessed April 18, 2024. https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.83.