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

Author

Listed:
  • Yoo Won Kim

    (Department of Food and Nutrition, Hoeki-dong Dongdaemun-Ku, Kyung Hee University, Seoul 130-701, Korea)

  • Soon Ho Lee

    (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration, 363-700, Korea)

  • In Gun Hwang

    (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration, 363-700, Korea)

  • Ki Sun Yoon

    (Department of Food and Nutrition, Hoeki-dong Dongdaemun-Ku, Kyung Hee University, Seoul 130-701, Korea)

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 ”.

Suggested Citation

  • Yoo Won Kim & Soon Ho Lee & In Gun Hwang & Ki Sun Yoon, 2013. "Correction : Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and V ibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Enviro," IJERPH, MDPI, vol. 10(7), pages 1-1, July.
    • Handle: RePEc:gam:jijerp:v:10:y:2013:i:7:p:3014-3014:d:27319
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