EFFECT OF CRUST FREEZING ON THE QUALITY AND SURVIVAL OF ESCHERICHIA COLI AND SALMONELLA TYPHIMURIUM IN RAW POULTRY PRODUCTS

Chaves-elizondo, Byron

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Clemson University

EFFECT OF CRUST FREEZING ON THE QUALITY AND SURVIVAL OF ESCHERICHIA COLI AND SALMONELLA TYPHIMURIUM IN RAW POULTRY PRODUCTS

dc:creator Chaves-elizondo, Byron

thesis:degree_name Master of Science (MS)

Degree

thesis:*

Name thesis:degree_name: Master of Science (MS)
Level thesis:degree_level: Thesis

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Chaves-elizondo, Byron
Contributors dc:contributor: Dawson, Paul L
Rieck , James R

Subjects

dc:subject × 5

Identifiers

dc:identifier.*

Repository record dc:identifier: https://open.clemson.edu/all_theses/1026
OAI identifier oai:identifier: oai:open.clemson.edu:all_theses-2026

Chain of custody

source

Harvested from: Clemson University
Base URL: open.clemson.edu/do/oai/
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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citation

Chaves-elizondo, Byron. EFFECT OF CRUST FREEZING ON THE QUALITY AND SURVIVAL OF ESCHERICHIA COLI AND SALMONELLA TYPHIMURIUM IN RAW POULTRY PRODUCTS. Thesis thesis, https://open.clemson.edu/all_theses/1026

EFFECT OF CRUST FREEZING ON THE QUALITY AND SURVIVAL OF <i>ESCHERICHIA <i>COLI AND <i>SALMONELLA TYPHIMURIUM IN RAW POULTRY PRODUCTS

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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