Survival and Growth of Bacillus cereus during Gouda cheese manufacturing

dc.contributor.advisorBester, B.H.en
dc.contributor.emailupetd@up.ac.zaen
dc.contributor.postgraduateRukure, Grace Tapiwaen
dc.date.accessioned2013-09-07T18:49:05Z
dc.date.available2006-12-13en
dc.date.available2013-09-07T18:49:05Z
dc.date.created1999-12-01en
dc.date.issued2006-12-13en
dc.date.submitted2006-12-13en
dc.descriptionDissertation (M Inst Agrar ( Food Processing))--University of Pretoria, 2006.en
dc.description.abstractPlease read the abstract in the front section of this documenten
dc.description.availabilityunrestricteden
dc.description.departmentFood Scienceen
dc.identifier.citationRukure GT, 1999, Survival and Growth of Bacillus cereus during Gouda cheese manufacturing, MInstAgrar dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/30335 >en
dc.identifier.otherH1054/then
dc.identifier.upetdurlhttp://upetd.up.ac.za/thesis/available/etd-12132006-103140/en
dc.identifier.urihttp://hdl.handle.net/2263/30335
dc.language.isoen
dc.publisherUniversity of Pretoriaen_ZA
dc.rights© 1999 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means,without the prior written permission of the University of Pretoria.en
dc.subjectGouda cheese processing bacteriologyen
dc.subjectUCTDen_US
dc.titleSurvival and Growth of Bacillus cereus during Gouda cheese manufacturingen
dc.typeDissertationen

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