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Title: A study of the effect of lysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products.
Author: Gunasinghe, Chandaka P. G. L.
ISNI:       0000 0001 3522 2197
Awarding Body: Robert Gordon University
Current Institution: Robert Gordon University
Date of Award: 1997
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No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Listeria monocytogenes; Salmonella; Sausages Food Microbiology Hygiene