TY  - BOOK
AU  - Chaowaree Ruengwilysup
TI  - Controlling salmonella typhimurium, escherichia coli 0157: H7, yersinia enterocolitica, and listeria monocytogenes in Nham: a Thai style fermented pork sausage, by lactic acid bacteria 
PY  - 2005///
CY  - Kansas
PB  - Kansas State University
KW  - Kansas State University
KW  - Dissertations
KW  - Fermentation
KW  - Meat
KW  - Contamination
KW  - Escherichia Coli
KW  - Salmonella typhimurium
KW  - Dissertations, Academic
KW  - United States
N1  - Thesis (Ph.D.) - Kansas State University, 2005
ER  -