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

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dc.contributor.advisor Douglas Smith, Co-Chair en_US
dc.contributor.advisor Sophia Kathariou, Co-Chair en_US
dc.contributor.advisor Fletcher Arritt, Member en_US
dc.contributor.advisor John Brake, Member en_US
dc.contributor.advisor Lindsay Zanno, Graduate School Representative en_US
dc.contributor.author Thanissery Ravindranath, Rajani en_US
dc.date.accessioned 2013-12-06T10:30:18Z
dc.date.available 2013-12-06T10:30:18Z
dc.date.issued 2013-08-19 en_US
dc.date.submitted 2013-08-20 en_US
dc.identifier.other deg2926 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/9164
dc.rights en_US
dc.title Application of Thyme-orange Essential Oils to Reduce Salmonella and Campylobacter on Processed Broiler Chicken. en_US
dc.degree.name Doctor of Philosophy en_US
dc.degree.level dissertation en_US
dc.degree.discipline Animal Sci & Poultry Sci en_US
dc.date.accepted 2013-12-04 en_US
dc.date.defense 2013-08-19 en_US
dc.date.released 2013-12-06 en_US
dc.date.reviewed 2013-08-23 en_US


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