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

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

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/236909659
Date January 2007
CreatorsWaite, Joy Gail.
PublisherColumbus, Ohio : Ohio State University,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to resource online

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