Postharvest Quality of Lettuce, Muskmelon, and Tomato after Application of Essential Oils as Innovative Disinfectants

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dc.contributor.advisorChristopher Gunter, Co-Chairen_US
dc.contributor.advisorPenelope Perkins-Veazie, Co-Chairen_US
dc.contributor.advisorRongda Qu, Graduate School Representativeen_US
dc.contributor.advisorEduardo Gutierrez Rodriguez, Minoren_US
dc.contributor.advisorLina Quesada, Memberen_US
dc.contributor.authorJiang, Chenen_US
dc.date.accepted2016-03-22en_US
dc.date.accessioned2016-03-23T12:32:15Z
dc.date.available2016-03-23T12:32:15Z
dc.date.defense2016-01-15en_US
dc.date.issued2016-01-15en_US
dc.date.released2016-03-23en_US
dc.date.reviewed2016-02-01en_US
dc.date.submitted2016-01-17en_US
dc.degree.disciplineHorticultural Scienceen_US
dc.degree.leveldissertationen_US
dc.degree.nameDoctor of Philosophyen_US
dc.identifier.otherdeg4923en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/10920
dc.titlePostharvest Quality of Lettuce, Muskmelon, and Tomato after Application of Essential Oils as Innovative Disinfectantsen_US

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