Abstract
dc:description.abstractThe purpose of the present work was three-fold: (1) to determine the number of microorganisms found in root beer ready for consumer used, (2) to study the effects of various temperatures and durations of incubation on this microbial population, and (3) to characterize the predominant species of contaminating bacteria.
Degree
thesis:*- Name thesis:degree_name
- Master of Arts (M.A.)
- Level thesis:degree_level
- Thesis
- Discipline thesis:degree_discipline
- Biological Sciences
- Year dc:date.available
- 1963
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Senff, Leah Morford
- Contributors dc:contributor
-
- Donald L. Lehmann
Subjects
dc:subject × 5Rights
dc:rightsIdentifiers
dc:identifier.*- Repository record dc:identifier
- https://scholarlycommons.pacific.edu/uop_etds/1543
- OAI identifier oai:identifier
- oai:scholarlycommons.pacific.edu:uop_etds-2542