Int. J. Environ. Res. Public Health 2013, 10(7), 3014; doi:10.3390/ijerph10073014
Correction

Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675

1 Department of Food and Nutrition, Hoeki-dong Dongdaemun-Ku, Kyung Hee University, Seoul 130-701, Korea 2 Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration, 363-700, Korea
* Author to whom correspondence should be addressed.
Received: 9 July 2013; Accepted: 16 July 2013 / Published: 18 July 2013
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Abstract: The authors wish to add the following correction on their paper published in IJERPH [1], doi: 10.3390/ijerph9124662, website: http://www.mdpi.com/1660-4601/9/12/4662. “Vibrio paraphemolyticus” in the article title should be “Vibrio parahaemolyticus”.

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MDPI and ACS Style

Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675. Int. J. Environ. Res. Public Health 2013, 10, 3014.

AMA Style

Kim YW, Lee SH, Hwang IG, Yoon KS. Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675. International Journal of Environmental Research and Public Health. 2013; 10(7):3014.

Chicago/Turabian Style

Kim, Yoo W.; Lee, Soon H.; Hwang, In G.; Yoon, Ki S. 2013. "Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675." Int. J. Environ. Res. Public Health 10, no. 7: 3014.

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