Efficacy of Naturally Occurring Antimicrobials to Reduce Salmonella spp. Associated with Poultry at Various Stages of Processing.

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dc.contributor.advisorSophia Kathariou, Committee Chairen_US
dc.contributor.advisorFletcher Arritt, Committee Chairen_US
dc.contributor.advisorJohn Luchansky, Committee Memberen_US
dc.contributor.advisorKarina G. Martino, Committee Memberen_US
dc.contributor.advisorDana Hanson, Committee Memberen_US
dc.contributor.advisorDouglas Smith, Committee Memberen_US
dc.contributor.authorSybirtseva, Irynaen_US
dc.date.accepted2011-03-16en_US
dc.date.accessioned2011-03-17T07:00:20Z
dc.date.available2011-03-17T07:00:20Z
dc.date.defense2010-12-09en_US
dc.date.issued2010-12-09en_US
dc.date.released2011-03-17en_US
dc.date.reviewed2010-12-10en_US
dc.date.submitted2010-12-09en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.leveldissertationen_US
dc.degree.nameDoctor of Philosophyen_US
dc.identifier.otherdeg489en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/6681
dc.rightsen_US
dc.titleEfficacy of Naturally Occurring Antimicrobials to Reduce Salmonella spp. Associated with Poultry at Various Stages of Processing.en_US

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