Application of mustard and its derivatives for control of Escherichia coli 0157:H7 in dry-cured fermented ham and sausage
dc.contributor.author | Graumann, Gary Helmut | en_US |
dc.date.accessioned | 2013-05-24T19:12:28Z | |
dc.date.available | 2013-05-24T19:12:28Z | |
dc.date.issued | 2008 | 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 | 6410759 bytes | en_US |
dc.identifier | (Sirsi) a1895435 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/21095 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Application of mustard and its derivatives for control of Escherichia coli 0157:H7 in dry-cured fermented ham and sausage | en_US |
dc.type | master thesis | en_US |
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