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Int. J. Environ. Res. Public Health 2013, 10(7), 3014-3014; https://doi.org/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
The authors wish to add the following correction on their paper published in IJERPH [1], doi: 10.3390/ijerph9124662, website: https://www.mdpi.com/1660-4601/9/12/4662. “Vibrio paraphemolyticus” in the article title should be “Vibrio parahaemolyticus”.
The authors apologize for the inconvenience.

References

  1. Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662–4675. [Google Scholar]
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