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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 ...
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. ...
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 ...