Evaluation of alternative analysis methods for Salmonella, yeast and mold for use in food business compared to reference methods

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dc.contributor.authorKARLSSON, DANIEL
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi- och biotekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemical and Biological Engineeringen
dc.date.accessioned2019-07-03T12:59:17Z
dc.date.available2019-07-03T12:59:17Z
dc.date.issued2012
dc.identifier.urihttps://hdl.handle.net/20.500.12380/163015
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectKemi
dc.subjectLivsmedelsvetenskap
dc.subjectLivsvetenskaper
dc.subjectChemical Sciences
dc.subjectFood Science
dc.subjectLife Science
dc.titleEvaluation of alternative analysis methods for Salmonella, yeast and mold for use in food business compared to reference methods
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
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