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

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dc.contributor.advisorDouglas Smith, Co-Chairen_US
dc.contributor.advisorSophia Kathariou, Co-Chairen_US
dc.contributor.advisorFletcher Arritt, Memberen_US
dc.contributor.advisorJohn Brake, Memberen_US
dc.contributor.advisorLindsay Zanno, Graduate School Representativeen_US
dc.contributor.authorThanissery Ravindranath, Rajanien_US
dc.date.accepted2013-12-04en_US
dc.date.accessioned2013-12-06T10:30:18Z
dc.date.available2013-12-06T10:30:18Z
dc.date.defense2013-08-19en_US
dc.date.issued2013-08-19en_US
dc.date.released2013-12-06en_US
dc.date.reviewed2013-08-23en_US
dc.date.submitted2013-08-20en_US
dc.degree.disciplineAnimal Sci & Poultry Scien_US
dc.degree.leveldissertationen_US
dc.degree.nameDoctor of Philosophyen_US
dc.identifier.otherdeg2926en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/9164
dc.rightsen_US
dc.titleApplication of Thyme-orange Essential Oils to Reduce Salmonella and Campylobacter on Processed Broiler Chicken.en_US

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