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Committee Member: DOLAN, KIRK
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Subject: Salmonella
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Collection
Electronic Theses & Dissertations
6
Material Type
Theses
6
Language
English
6
Copyright Status
In Copyright
6
Subject
Almond
1
Enterococcus
1
Flour
1
Flour--Microbiology
1
Food
2
Food contamination
1
Food--Microbiology
2
Food--Moisture
2
Food--Safety measures
2
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
3
Salmonella enteritidis
1
Salmonella food poisoning
1
Salmonella food poisoning--Prevention
1
Scheduled tribes in India--Food
2
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Utilization of enterococcus faecium nrrl b-2354 as a salmonella surrogate for validating thermal treatment of low-moisture foods
Ahmad, Nurul Hawa
Text (2020)
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
Quantifying water effects on thermal inactivation of salmonella in low-moisture foods
Garcés-Vega, Francisco Javier
Text (2017)
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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