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University of Illinois Urbana-Champaign

Understanding PlyP100: A precision fermentation product to improve the safety of queso fresco

dc:creator Bateman, Karson R

thesis:degree_name M.S.

dc:date2025

Abstract

dc:description

Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2027-05-01

Degree

thesis:*

Name thesis:degree_name: M.S.
Level thesis:degree_level: Thesis
Discipline thesis:degree_discipline: Food Science & Human Nutrition
Grantor: University of Illinois Urbana-Champaign
Year dc:date: 2025

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Bateman, Karson R
Contributors dc:contributor: Miller, Michael J
Jin, Yong-Su

Subjects

dc:subject × 6

Rights

dc:rights

Statement dc:rights: Copyright 2025 Karson Bateman
Language dc:language: en, eng

Identifiers

dc:identifier.*

Handle dc:identifier: https://hdl.handle.net/2142/129554
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/129554

Chain of custody

source

Harvested from: University of Illinois - Urbana-Champaign
Base URL: www.ideals.illinois.edu/oai-pmh
Last updated: 2026-07-22
Source record: OAI-PMH GetRecord

related terms

citation

Bateman, Karson R. Understanding PlyP100: A precision fermentation product to improve the safety of queso fresco. Thesis thesis, University of Illinois Urbana-Champaign, 2025. https://hdl.handle.net/2142/129554

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