Application of allyl isothiocyanate to control Escherichia coli O157:H7 in chopped beef and dry fermented sausages

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dc.contributor.authorChacon Paez, Pedro Albertoen_US
dc.date.accessioned2013-05-07T20:54:02Z
dc.date.available2013-05-07T20:54:02Z
dc.date.issued2006en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent6183114 bytesen_US
dc.identifier(Sirsi) a1630215en_US
dc.identifier.urihttp://hdl.handle.net/1993/20291
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleApplication of allyl isothiocyanate to control Escherichia coli O157:H7 in chopped beef and dry fermented sausagesen_US
dc.typemaster thesisen_US
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