Application of Thyme-orange Essential Oils to Reduce Salmonella and Campylobacter on Processed Broiler Chicken.

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Title: Application of Thyme-orange Essential Oils to Reduce Salmonella and Campylobacter on Processed Broiler Chicken.
Author: Thanissery Ravindranath, Rajani
Advisors: Douglas Smith, Co-Chair
Sophia Kathariou, Co-Chair
Fletcher Arritt, Member
John Brake, Member
Lindsay Zanno, Graduate School Representative
Date: 2013-08-19
Degree: Doctor of Philosophy
Discipline: Animal Sci & Poultry Sci
URI: http://www.lib.ncsu.edu/resolver/1840.16/9164


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