Effects of lactic acid and commercial chilling processes on survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in pork variety meats /

Bibliographic Details

Main Author:	King, Amanda Mardelle
Other Authors:	Hardin, Margaret D. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2011]
Subjects:	Major animal science. Variety meats Pork Lactic acid
Online Access:	Link to OAK Trust copy