Evaluating the Utilization of Organic Compounds by Certain Lactic Acid Bacteria Including Starter Culture Candidates in the Cucumber Fermentation.

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Title: Evaluating the Utilization of Organic Compounds by Certain Lactic Acid Bacteria Including Starter Culture Candidates in the Cucumber Fermentation.
Author: UCAR, REDIFE ASLIHAN
Advisors: Ilenys Perez Diaz, Chair
Sophia Kathariou, Member
Lisa Dean, Member
Date: 2018-10-22
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.20/35769


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