The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures.

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dc.contributor.advisor Vivek Fellner, Co-Chair en_US
dc.contributor.advisor Daniel Poole, Co-Chair en_US
dc.contributor.advisor Van Truong, Member en_US
dc.contributor.author Leatherwood, William Lawrence en_US
dc.date.accessioned 2014-04-18T09:30:11Z
dc.date.available 2014-04-18T09:30:11Z
dc.date.issued 2013-12-19 en_US
dc.date.submitted 2013-12-19 en_US
dc.identifier.other deg3167 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/9342
dc.rights en_US
dc.title The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures. en_US
dc.degree.name Master of Science en_US
dc.degree.level thesis en_US
dc.degree.discipline Animal Science en_US
dc.date.accepted 2014-04-16 en_US
dc.date.defense 2013-12-19 en_US
dc.date.released 2014-04-18 en_US
dc.date.reviewed 2013-12-20 en_US


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