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Controlling regimes and survival rates of Salmonella during heating.

dc.contributor.advisorJohn T.R. Nickerson.en_US
dc.contributor.authorZahradnik, John Walteren_US
dc.date.accessioned2005-09-27T19:23:38Z
dc.date.available2005-09-27T19:23:38Z
dc.date.issued1965en_US
dc.identifier.urihttp://hdl.handle.net/1721.1/16505
dc.descriptionMassachusetts Institute of Technology. Dept. of Nutrition and Food Science. Thesis. 1965. Ph.D.en_US
dc.format.extent255, [21] leavesen_US
dc.format.extent13798277 bytes
dc.format.extent13798034 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoengen_US
dc.publisherMassachusetts Institute of Technologyen_US
dc.rightsM.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.en_US
dc.rights.urihttp://dspace.mit.edu/handle/1721.1/7582
dc.subjectNutrition and Food Scienceen_US
dc.titleControlling regimes and survival rates of Salmonella during heating.en_US
dc.typeThesisen_US
dc.description.degreePh.D.en_US
dc.contributor.departmentMassachusetts Institute of Technology. Department of Nutrition and Food Scienceen_US
dc.identifier.oclc25796795en_US


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