The effect of temperature and sodium chloride concentration on the survival of Vibrio parahaemolyticus in Trypticase soy broth and fish homogenate

Graduate Thesis Or Dissertation

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/fq977x491

Descriptions

Attribute Name	Values
Creator	Covert, Donna Joyce
Resource Type	Masters Thesis
Date Available	2012-01-19T16:17:28+00:00
Date Issued	1971-08-06
Degree Level	Master's
Degree Name	Master of Science (M.S.)
Degree Field	Foods and Nutrition
Degree Grantor	Oregon State University
Commencement Year	1972
Advisor	Woodburn, Margy
Academic Affiliation	Foods and Nutrition
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Vibrio parahaemolyticus
Rights Statement	Copyright Not Evaluated
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec inPDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/26842

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