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161027s2016 xx a obm 000 0 eng d |
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|a 9781339702346
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|a 1339702347
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|a 10106805
|b UMI
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|a WANG_grad.msu_0128N_14486
|b local
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|a (OCoLC)961271516
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|a MSU ONLINE THESIS
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| 100 |
1 |
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|a Wang, Siyi
|c (Of Michigan State University)
|0 http://id.loc.gov/authorities/names/no2017112343
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| 245 |
1 |
0 |
|a Spread of Escherichia coli O157:H7 during flume washing and drying of fresh-cut romaine lettuce /
|c by Siyi Wang.
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| 260 |
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|c 2016.
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| 300 |
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|a 1 online resource (xi, 77 pages) :
|b illustrations
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|a text
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|2 rdacontent
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|a online resource
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|a Electronic resource.
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|g Thesis
|b M.S.
|c Michigan State University. Food Science
|d 2016
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| 504 |
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|a Includes bibliographical references.
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| 588 |
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|a Description based on online resource; title from PDF title page (viewed on August 14, 2017)
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| 650 |
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0 |
|a Escherichia coli O157:H7.
|0 http://id.loc.gov/authorities/subjects/sh99001739
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| 650 |
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0 |
|a Lettuce
|x Microbiology.
|0 http://id.loc.gov/authorities/subjects/sh85076251
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| 650 |
|
0 |
|a Food
|x Safety measures.
|0 http://id.loc.gov/authorities/subjects/sh2001007789
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| 650 |
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0 |
|a Microbial contamination
|x Prevention.
|0 http://id.loc.gov/authorities/subjects/sh88006583
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| 650 |
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0 |
|a Lettuce
|x Processing
|x Safety measures.
|0 http://id.loc.gov/authorities/subjects/sh85076251
|
| 655 |
|
0 |
|a Electronic dissertations.
|
| 650 |
|
7 |
|a Escherichia coli O157:H7.
|2 fast
|0 (OCoLC)fst00915173
|
| 650 |
|
7 |
|a Food
|x Safety measures.
|2 fast
|0 (OCoLC)fst00930602
|
| 650 |
|
7 |
|a Microbial contamination
|x Prevention.
|2 fast
|0 (OCoLC)fst01019481
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| 655 |
|
7 |
|a Academic theses.
|2 fast
|0 (OCoLC)fst01726453
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|u https://doi.org/doi:10.25335/M5NH51
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|b Michigan State University
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