Combination of ultra-high pressure and xanthene-derivatives to inactivate food-borne spoilage and pathogenic bacteria

Description

Thesis (Ph. D.)--Ohio State University, 2007.

Links & Downloads

1. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1196191548

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Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/236909659
Date	January 2007
Creators	Waite, Joy Gail.
Publisher	Columbus, Ohio : Ohio State University,
Source Sets	OCLC
Language	English
Detected Language	English
Source	Connect to resource online