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Electronic Theses & Dissertations
6
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Theses
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Carbon dioxide
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Food--Microbiology
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Food--Preservation
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Meat--Microbiology
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Meat--Preservation
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Organic acids
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Sausages
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Streptococcus
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Turkeys
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Acids and chloramphenicol as sanitizing agents for meat contaminated with food poisoning organisms
Gômutputra, Choomphorn
Text (1952)
Part of
Electronic Theses & Dissertations
Survival of selected pathogenic organisms during processing of a fermented turkey sausage product
Baran, William Lee, 1943-
Text (1973)
Part of
Electronic Theses & Dissertations
The influence of organic acids, sugars & sodium chloride on typical strains of food poisoning Staphylococci
Nunheimer, Tom Duvall
Text (1938)
Part of
Electronic Theses & Dissertations
The inhibitory action of various organic acids on some food-poisoning organisms when tested in soft custard
Stevens, Joseph Alfred, 1927-
Text (1953)
Part of
Electronic Theses & Dissertations
The influence of carbon dioxide on food poisoning organisms
Ruster, Marvin H.
Text (1940)
Part of
Electronic Theses & Dissertations
Survival of heated Streptococcus faecalis as affected by age, incubation temperature, and recovery media
Beuchat, Larry R.
Text (1967)
Part of
Electronic Theses & Dissertations
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