Influence of pH and temperature on growth characteristics of leading foodborne pathogens in a laboratory medium and select food beverages

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dc.contributor.authorKim, C.en
dc.contributor.authorNdegwa, E.en
dc.date.accessioned2018-01-26T15:06:18Zen
dc.date.available2018-01-26T15:06:18Zen
dc.date.issued2018en
dc.description.notesfalse (Extension publication?)en
dc.description.versionAccepted versionen
dc.format.extent1031 - 1031 page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.issue1en
dc.identifier.urihttp://hdl.handle.net/10919/81940en
dc.identifier.volume3en
dc.language.isoenen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.titleInfluence of pH and temperature on growth characteristics of leading foodborne pathogens in a laboratory medium and select food beveragesen
dc.title.serialAustin Food Sciencesen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dcterms.dateAccepted2018-01-19en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Cooperative Extensionen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/VSU Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/VSU Research Facultyen

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