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    Snyder, Abigail (3)
    Subjectauthentication (1)Bacteriophage (1)biocontrol (1)Concord grape juice (1)contemporary legends (1)folklore (1)food culture (1)food safety (1)fresh produce (1)IR spectroscopy (1)... View MoreDate Issued2012 (3)TypeThesis (3)

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    FACTORY FARMS, ARTIFICIAL ADDITIVES, AND MYSTERY MEAT: FOOD SAFETY RUMORS CONCERNING MODERN FOOD PRODUCTION 

    Snyder, Abigail (2012-06)
    Modern food production and the counter culture which rejects contemporary food products have become the center of much debate among consumers. Blogs and other social networks, personal interviews, and popular images reveal ...
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    RAPID AUTHENTICATION OF CONCORD JUICE CONCENTRATION IN A GRAPE JUICE BLEND USING FOURIER-TRANSFORM INFRARED SPECTROSCOPY AND CHEMOMETRIC ANALYSIS 

    Snyder, Abigail (2012-06)
    Concord grape juice is associated with many health benefits, and so it can be sold at a premium price. However, there is currently no method to verify the percent composition of Concord grape juice in grape juice blends. ...
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    ISOLATION AND CHARACTERIZATION OF BACTERIOPHAGE FOR THE CONTROL OF ENTEROHEMORRHAGIC Escherichia coli ON FRESH PRODUCE 

    Snyder, Abigail (2012-08)
    Bacteriophage is a potentially applicable agent for the control of foodborne pathogens. It is particularly relevant to the safety of produce and other minimally processed products since phage application is a non-destructive ...
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    (2012-06) FACTORY FARMS, ARTIFICIAL ...
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    (2012-06) RAPID AUTHENTICATION OF ...
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    (2012-08) ISOLATION AND CHARACTERIZATION ...

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