Oyster cooking practices in the United States-based restaurants - a survey (dataset)

Montazeri, Naim

doi:10.5281/zenodo.15665004

There is a newer version of the record available.

Published 2025 | Version v3

Dataset Open

Oyster cooking practices in the United States-based restaurants - a survey (dataset)

Montazeri, Naim (Project leader)¹

1. University of Florida

Contributors

Researcher:

Mirmahdi, Razieh Sadat¹

1. University of Florida

This repository contains partial data from the survey of US-based restaurants regarding their oyster cooking practices, performed by the University of Florida (Gainesville, FL).

Files

oyster-cooking-techniques-survey-main.zip

Files (64.7 kB)

Name	Size	Download all
oyster-cooking-techniques-survey-main.zip md5:7b2aba1a74b75ee6b3db46f474911a9c	64.7 kB	Preview Download

Additional details

United States Department of Agriculture
THERMAL INACTIVATION OF NOROVIRUS IN OYSTER: QUANTIFYING THE RISKS ASSOCIATED WITH RESIDUAL VIRUSES 2023-67017-39184

Accepted: 2025-06-13

Repository URL: https://github.com/naimont/oyster-cooking-techniques-survey

223

Views

Downloads

Show more details

	All versions	This version
Views	223	17
Downloads	33	7
Data volume	2.2 MB	517.9 kB

More info on how stats are collected....

DOI

Resource type

Dataset

Publisher

PLOS One

Published in

Oyster cooking practices in the United States-based restaurants - A survey, 2025.

Languages

English

License: Creative Commons Attribution 4.0 International

The Creative Commons Attribution license allows re-distribution and re-use of a licensed work on the condition that the creator is appropriately credited. Read more