Connection

Mark Hamann to Shellfish

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This is a "connection" page, showing publications Mark Hamann has written about Shellfish.
Mark Hamann
Connection Strength
0.349
Shellfish
  1. Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization. Int J Food Microbiol. 2010 Mar 31; 138(1-2):63-70.
    View in: PubMed
    Score: 0.349
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.