Survival of selected pathogenic organisms during processing of a fermented turkey sausage product

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Baran, William Lee, 1943-

Date: 1973

Subjects: Food poisoning
Sausages
Turkeys

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 2, x, 86 pages

Permalink: https://doi.org/doi:10.25335/grz5-cc20