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Thermal Inactivation And The Effect Of Preservatives On The Survival Of Osmophilic Fungi In A Low Water Activity Model Confectionery Food
Date Issued
2016-08-22Subject
Low water activity; Sorbate; Natamycin
Committee Chair
Padilla-Zakour,Olga I.
Committee Member
Worobo,Randy W.
Degree Discipline
Food Science and Technology
Degree Name
M.S., Food Science and Technology
Degree Level
Master of Science
Type
dissertation or thesis