Quality of Cucumbers Fermented in Acidified and Non-Acidified Calcium Chloride Brines for Reduced Environmental Impact of Brining Operations.

Simple item page
dc.contributor.advisorSuzanne Johanningsmeier, Chairen_US
dc.contributor.advisorEdward Foegeding, Memberen_US
dc.contributor.advisorFrederick Breidt, Memberen_US
dc.contributor.authorMcMurtrie, Erin Kellyen_US
dc.date.accepted2016-07-15en_US
dc.date.accessioned2016-07-16T12:32:13Z
dc.date.available2016-07-16T12:32:13Z
dc.date.defense2016-05-05en_US
dc.date.issued2016-05-05en_US
dc.date.released2016-07-16en_US
dc.date.reviewed2016-05-17en_US
dc.date.submitted2016-05-05en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg5222en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/11312
dc.rightsen_US
dc.titleQuality of Cucumbers Fermented in Acidified and Non-Acidified Calcium Chloride Brines for Reduced Environmental Impact of Brining Operations.en_US

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
etd.pdf
Size:
1.27 MB
Format:
Adobe Portable Document Format
Download

Collections

Theses