Thermal Inactivation And The Effect Of Preservatives On The Survival Of Osmophilic Fungi In A Low Water Activity Model Confectionery Food
| dc.contributor.author | Buerman, Elizabeth | |
| dc.contributor.chair | Padilla-Zakour,Olga I. | |
| dc.contributor.committeeMember | Worobo,Randy W. | |
| dc.date.accessioned | 2016-12-12T14:39:00Z | |
| dc.date.available | 2021-08-23T06:00:20Z | |
| dc.date.issued | 2016-08-22 | |
| dc.identifier.doi | https://doi.org/10.7298/X4HD7SM9 | |
| dc.identifier.other | bibid: 9870384 | |
| dc.identifier.uri | https://hdl.handle.net/1813/45175 | |
| dc.language.iso | en_US | |
| dc.subject | Low water activity | |
| dc.subject | Sorbate | |
| dc.subject | Natamycin | |
| dc.title | Thermal Inactivation And The Effect Of Preservatives On The Survival Of Osmophilic Fungi In A Low Water Activity Model Confectionery Food | |
| dc.type | dissertation or thesis | |
| thesis.degree.discipline | Food Science and Technology | |
| thesis.degree.grantor | Cornell University | |
| thesis.degree.level | Master of Science | |
| thesis.degree.name | M.S., Food Science and Technology |
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