The Influence of Cover Brine Formulation and Starter Cultures on Fermented Cucumber Bloater Defect and Identification of its Causative Agents in Fermentations Brined with Low Salt.

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dc.contributor.advisor Ilenys Perez Diaz, Chair
dc.contributor.advisor Suzanne Johanningsmeier, Member
dc.contributor.advisor Amy Grunden, Minor
dc.contributor.advisor John Sheppard, Member
dc.contributor.author Zhai, Yawen Karen
dc.date.accessioned 2019-11-27T13:30:45Z
dc.date.available 2019-11-27T13:30:45Z
dc.date.issued 2019-09-30
dc.date.submitted 2019-10-02
dc.identifier.other deg18809
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.20/37146
dc.rights
dc.title The Influence of Cover Brine Formulation and Starter Cultures on Fermented Cucumber Bloater Defect and Identification of its Causative Agents in Fermentations Brined with Low Salt.
dc.degree.name Doctor of Philosophy
dc.degree.level dissertation
dc.degree.discipline Food Science
dc.date.accepted 2019-10-30
dc.date.defense 2019-09-30
dc.date.released 2019-11-27
dc.date.reviewed 2019-10-03


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