Thermal Inactivation And The Effect Of Preservatives On The Survival Of Osmophilic Fungi In A Low Water Activity Model Confectionery Food

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PERMANENT LINK(S)

https://doi.org/10.7298/X4HD7SM9

https://hdl.handle.net/1813/45175

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• Cornell Theses and Dissertations

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Author

Buerman, Elizabeth

Date Issued

2016-08-22

Subject

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