Application of allyl isothiocyanate to control Escherichia coli O157:H7 in chopped beef and dry fermented sausages
dc.contributor.author | Chacon Paez, Pedro Alberto | en_US |
dc.date.accessioned | 2013-05-07T20:54:02Z | |
dc.date.available | 2013-05-07T20:54:02Z | |
dc.date.issued | 2006 | en_US |
dc.degree.discipline | Food Science | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | 6183114 bytes | en_US |
dc.identifier | (Sirsi) a1630215 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/20291 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Application of allyl isothiocyanate to control Escherichia coli O157:H7 in chopped beef and dry fermented sausages | en_US |
dc.type | master thesis | en_US |
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