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Application of oregano oil nano-emulsion to control the foodborne pathogenic bacteria Salmonella spp. in alfalfa seeds and sprouts

dc.contributor.advisorBhargava, Kanika
dc.contributor.authorAntaal, Shivani
dc.date.accessioned2023-02-17T19:15:03Z
dc.date.available2023-02-17T19:15:03Z
dc.date.issued2022
dc.identifier.other(AlmaMMSId)9982907009502196
dc.identifier.urihttps://hdl.handle.net/11244/337047
dc.rightsAll rights reserved by the author, who has granted UCO Chambers Library the non-exclusive right to share this material in its online repositories. Contact UCO Chambers Library's Digital Initiatives Working Group at diwg@uco.edu for the permission policy on the use, reproduction or distribution of this material.
dc.subject.lcshOregano
dc.subject.lcshEssences and essential oils
dc.subject.lcshAntibacterial agents
dc.subject.lcshSalmonella
dc.subject.lcshAlfalfa--Seeds
dc.subject.lcshSprouts
dc.titleApplication of oregano oil nano-emulsion to control the foodborne pathogenic bacteria Salmonella spp. in alfalfa seeds and sproutsen_US
dc.typeAcademic theses
dc.contributor.committeeMemberKotturi, Hari Shankar
dc.contributor.committeeMemberHolmes, Tawni
dc.thesis.degreeM.S., Nutrition and Food Science
dc.identifier.oclc(OCoLC)1371040671
thesis.degree.grantorJackson College of Graduate Studies


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