The influence of temperature and water activity on Bacillus subtilis spores in some selected spices

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dc.contributor.authorAkomas, George Efughi Chianaen_US
dc.date.accessioned2014-11-24T22:10:22Z
dc.date.available2014-11-24T22:10:22Z
dc.date.issued1987en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extentix [i.e. xii], 101 [i.e. 102] leaves :en_US
dc.identifier99120122770001651en_US
dc.identifier.urihttp://hdl.handle.net/1993/29196
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleThe influence of temperature and water activity on Bacillus subtilis spores in some selected spicesen_US
dc.typemaster thesisen_US
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