The Effects of Cooling Parameters, pH and NaCl on the Germination and Outgrowth of Clostridium perfringens in Cooked Turkey Breast.

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dc.contributor.advisorFletcher Arritt, Chairen_US
dc.contributor.advisorDana Hanson, Memberen_US
dc.contributor.advisorTrevor Phister, Memberen_US
dc.contributor.authorPena Cevallos, Luis Enriqueen_US
dc.date.accepted2013-04-19en_US
dc.date.accessioned2013-04-24T05:30:19Z
dc.date.available2013-04-24T05:30:19Z
dc.date.defense2012-11-29en_US
dc.date.issued2012-11-29en_US
dc.date.released2013-04-24en_US
dc.date.reviewed2012-12-06en_US
dc.date.submitted2012-11-30en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg2214en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/8539
dc.rightsen_US
dc.titleThe Effects of Cooling Parameters, pH and NaCl on the Germination and Outgrowth of Clostridium perfringens in Cooked Turkey Breast.en_US

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