Emerging trends of antibiotic resistance and risk factors for Campylobacter spp. in commercially produced turkey flocks.

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dc.contributor.advisorSophia Kathariou, Chair
dc.contributor.advisorJonathan Allen, Member
dc.contributor.advisorDonna Carver, Member
dc.contributor.advisorAndrew Binder, Member
dc.contributor.advisorBenjamin Chapman, Member
dc.contributor.authorBolinger, Hannah K
dc.date.accepted2017-11-14
dc.date.accessioned2017-11-28T13:32:08Z
dc.date.available2017-11-28T13:32:08Z
dc.date.defense2017-10-19
dc.date.issued2017-10-19
dc.date.released2017-11-28
dc.date.reviewed2017-11-03
dc.date.submitted2017-11-02
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.nameDoctor of Philosophy
dc.descriptionNorth Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
dc.formatPh.D. North Carolina State University, 2017.
dc.identifier.otherdeg7517
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/34854
dc.rights
dc.titleEmerging trends of antibiotic resistance and risk factors for Campylobacter spp. in commercially produced turkey flocks.
dcterms.extent1 online resource (viii, 275 pages) : color illustrations

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