Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat
- Correction
A correction was published on 18 July 2013 https://www.mdpi.com/1660-4601/10/7/3014 (PDF, 69 KiB)
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”.
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, 9, 4662-4675. https://doi.org/10.3390/ijerph9124662
Kim YW, Lee SH, Hwang IG, Yoon KS. Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. International Journal of Environmental Research and Public Health. 2012; 9(12):4662-4675. https://doi.org/10.3390/ijerph9124662
Chicago/Turabian StyleKim, Yoo W.; Lee, Soon H.; Hwang, In G.; Yoon, Ki S. 2012. "Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat" Int. J. Environ. Res. Public Health 9, no. 12: 4662-4675. https://doi.org/10.3390/ijerph9124662