The purpose of the present work was three-fold: (1) to determine the number of microorganisms found in root beer ready for consumer used, (2) to study the effects of various temperatures and durations of incubation on this microbial population, and (3) to characterize the predominant species of contaminating bacteria.
| Identifer | oai:union.ndltd.org:pacific.edu/oai:scholarlycommons.pacific.edu:uop_etds-2542 |
| Date | 01 January 1963 |
| Creators | Senff, Leah Morford |
| Publisher | Scholarly Commons |
| Source Sets | University of the Pacific |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | University of the Pacific Theses and Dissertations |
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