University of Arkansas, Fayetteville University of Arkansas, Fayetteville ScholarWorks@UARK ScholarWorks@UARK Graduate Theses and Dissertations 8-2012 Evaluation of Prebiotic Fibers and Pectin on Probiotic Strains and Evaluation of Prebiotic Fibers and Pectin on Probiotic Strains and Effect of Bacteriocin-like Substance on the Survival of Listeria Effect of Bacteriocin-like Substance on the Survival of Listeria Monocytogenes Monocytogenes Dolar Pak University of Arkansas, Fayetteville Follow this and additional works at: https://scholarworks.uark.edu/etd Part of the Food Chemistry Commons, and the Food Microbiology Commons Citation Citation Pak, D. (2012). Evaluation of Prebiotic Fibers and Pectin on Probiotic Strains and Effect of Bacteriocin-like Substance on the Survival of Listeria Monocytogenes. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/426 This Thesis is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected].
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University of Arkansas, Fayetteville University of Arkansas, Fayetteville
ScholarWorks@UARK ScholarWorks@UARK
Graduate Theses and Dissertations
8-2012
Evaluation of Prebiotic Fibers and Pectin on Probiotic Strains and Evaluation of Prebiotic Fibers and Pectin on Probiotic Strains and
Effect of Bacteriocin-like Substance on the Survival of Listeria Effect of Bacteriocin-like Substance on the Survival of Listeria
Monocytogenes Monocytogenes
Dolar Pak University of Arkansas, Fayetteville
Follow this and additional works at: https://scholarworks.uark.edu/etd
Part of the Food Chemistry Commons, and the Food Microbiology Commons
Citation Citation Pak, D. (2012). Evaluation of Prebiotic Fibers and Pectin on Probiotic Strains and Effect of Bacteriocin-like Substance on the Survival of Listeria Monocytogenes. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/426
This Thesis is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected].
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