Controlling salmonella typhimurium, escherichia coli 0157: H7, yersinia enterocolitica, and listeria monocytogenes in Nham : a Thai style fermented pork sausage, by lactic acid bacteria - Chaowaree Ruengwilysup (Kansas : Kansas State University, 2005)
Thesis (Ph.D.) - Kansas State University, 2005
Keywords: Kansas State University -- Dissertations; Fermentation; Meat -- Contamination; Escherichia Coli; Salmonella typhimurium; Dissertations, Academic -- United States