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A study of the effect of lysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products

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Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:361152
Date January 1997
CreatorsGunasinghe, Chandaka P. G. L.
PublisherRobert Gordon University
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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