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  5. Controlling regimes and survival rates of Salmonella during heating.

Controlling regimes and survival rates of Salmonella during heating.

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Author(s)
Zahradnik, John Walter
Advisor(s)
John T.R. Nickerson.
Date Issued
1965
Publisher
Massachusetts Institute of Technology
Description
Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. Thesis. 1965. Ph.D.
Subjects
Nutrition and Food Science
MIT Department
Massachusetts Institute of Technology. Department of Nutrition and Food Science
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M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission.
http://dspace.mit.edu/handle/1721.1/7582
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http://hdl.handle.net/1721.1/16505
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