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dc.contributor.advisorDougherty, Robert H.
dc.creatorSchmitt, Michael Leonard, 1973-
dc.date.accessioned2006-11-16T22:57:11Z
dc.date.available2006-11-16T22:57:11Z
dc.date.issued2003
dc.date.submitted2003en_US
dc.identifier.urihttp://hdl.handle.net/2376/137
dc.descriptionThesis (M.S.), Department of Food Science and Human Nutrition, Washington State Universityen_US
dc.description.sponsorshipDepartment of Food Science, Washington State Universityen_US
dc.language.isoEnglish
dc.rightsIn copyright
dc.rightsPublicly accessible
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.rights.urihttp://www.ndltd.org/standards/metadata
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.subjectEscherichia coli.en_US
dc.subjectSalmonella typhimurium.en_US
dc.subjectListeria monocytogenes.en_US
dc.subjectSalsas (Cookery)en_US
dc.subjectFood -- Microbiology.en_US
dc.titleAntimicrobial effects of a model salsa and its components on three pathogenic bacteria
dc.typeElectronic Thesis or Dissertation


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