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Committee Member: Dolan, Kirk D.
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Collection
Electronic Theses & Dissertations
6
Material Type
Theses
6
Language
English
6
Subject
Aflatoxins
1
Coffee
1
Coffee tasting
1
Coffee--Breeding
1
Coffee--Quality
1
Corn
1
Crops--Genetic engineering
1
Flour
1
Flour--Microbiology
1
Food
2
Food science
1
Food--Moisture
1
Food--Safety measures
1
Food--Water activity
1
Heat--Physiological effect
1
Meat
1
Meat--Microbiology
1
Microbial inactivation
1
Pathogenic bacteria--Inactivation
1
Poultry
1
Precooked meat
1
Research
2
Rwanda
1
Salmonella
4
Salmonella enteritidis
1
Salmonella food poisoning--Prevention
1
Scheduled tribes in India--Food
2
Transgenic plants
1
United States
1
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Genetically modified bt corn reduces aflatoxin risk in US South : crop insurance analyses
Chiang, Wei-Ting
Text (2021)
Part of
Electronic Theses & Dissertations
Evaluation and management of coffee quality defects in Rwanda : case of potato taste defect
Shingiro, Jean Bosco
Text (2021)
Part of
Electronic Theses & Dissertations
Quantifying sources of error in Salmonella thermal inactivation models for meats and low-moisture foods
Hildebrandt, Ian
Text (2015)
Part of
Electronic Theses & Dissertations
Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour
Smith, Danielle F.
Text (2014)
Part of
Electronic Theses & Dissertations
Effects of product structure, temperature, water activity, and storage on the thermal resistance of Salmonella Enteritidis PT 30 in low-moisture foods
Limcharoenchat, Pichamon
Text (2018)
Part of
Electronic Theses & Dissertations
A multi-product, multi-factor thermal inactivation model for Salmonella in meat and poultry products
Tenorio Bernal, María Isabel
Text (2012)
Part of
Electronic Theses & Dissertations
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