Antimicrobial effects of selected antioxidants in laboratory media and in ground pork

dc.contributor.authorGailini, Mohamed Bakhieten_US
dc.date.accessioned2011-10-31T20:02:16Z
dc.date.available2011-10-31T20:02:16Z
dc.date.digitized2011en_US
dc.date.issued1981en_US
dc.date.published1981en_US
dc.descriptionTypescript (photocopy).en_US
dc.descriptionDigitized by Kansas Correctional Industriesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/12545
dc.languageen_USen_US
dc.publisherKansas State Universityen_US
dc.rights.accessRightsThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.en_US
dc.standard.bitdepth8 bit grayscaleen_US
dc.standard.capturehardwareFujitsu fi-5120Cen_US
dc.standard.capturesoftwaresettingsScandall 21 Version 4.3.11en_US
dc.standard.resolution200 dpien_US
dc.subject.LCSHAntioxidantsen_US
dc.subject.LCSHFood--Microbiologyen_US
dc.subject.LCSHFood--Preservationen_US
dc.titleAntimicrobial effects of selected antioxidants in laboratory media and in ground porken_US
dc.typeThesisen_US

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