Texture Retention in Pickles Produced from Commercial Scale Cucumber Fermentation using Calcium Chloride instead of Sodium Chloride.

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dc.contributor.advisor Suzanne Johanningsmeier, Chair en_US
dc.contributor.advisor Van Truong, Member en_US
dc.contributor.advisor Christopher Daubert, Member en_US
dc.contributor.author Rosenberg, Lisa B en_US
dc.date.accessioned 2013-12-06T10:30:11Z
dc.date.available 2013-12-06T10:30:11Z
dc.date.issued 2013-10-07 en_US
dc.date.submitted 2013-10-08 en_US
dc.identifier.other deg2980 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/9147
dc.rights en_US
dc.title Texture Retention in Pickles Produced from Commercial Scale Cucumber Fermentation using Calcium Chloride instead of Sodium Chloride. en_US
dc.degree.name Master of Science en_US
dc.degree.level thesis en_US
dc.degree.discipline Food Science en_US
dc.date.accepted 2013-12-03 en_US
dc.date.defense 2013-10-07 en_US
dc.date.released 2013-12-06 en_US
dc.date.reviewed 2013-10-08 en_US


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