Ingredient Functionality of Various Binding Agents with Shelf Life and Sensory Analysis of Rosemary Extract in Cold-Smoked Salmon Boudin Sausage.

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dc.contributor.advisorAlexander Chouljenko, Chair
dc.contributor.advisorFernanda Santos, Member
dc.contributor.advisorDana Hanson, Member
dc.contributor.authorCarmac, Zoe
dc.date.accepted2025-11-17
dc.date.accessioned2025-11-21T13:30:30Z
dc.date.available2025-11-21T13:30:30Z
dc.date.defense2025-10-22
dc.date.issued2025-10-22
dc.date.released2025-11-21
dc.date.reviewed2025-10-30
dc.date.submitted2025-10-27
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg44045
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/46265
dc.titleIngredient Functionality of Various Binding Agents with Shelf Life and Sensory Analysis of Rosemary Extract in Cold-Smoked Salmon Boudin Sausage.

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