Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria.

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Title: Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria.
Author: Johanningsmeier, Suzanne
Advisors: Roger McFeeters, Chair
Jack Odle, Minor
Todd Klaenhammer, Member
Lisa Dean, Member
Ilenys Perez Diaz, Member
Date: 2011-06-27
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/6986


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