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.advisorIlenys Perez Diaz, Chair
dc.contributor.advisorSuzanne Johanningsmeier, Member
dc.contributor.advisorAmy Grunden, Minor
dc.contributor.advisorJohn Sheppard, Member
dc.contributor.authorZhai, Yawen Karen
dc.date.accepted2019-10-30
dc.date.accessioned2019-11-27T13:30:45Z
dc.date.available2019-11-27T13:30:45Z
dc.date.defense2019-09-30
dc.date.issued2019-09-30
dc.date.released2019-11-27
dc.date.reviewed2019-10-03
dc.date.submitted2019-10-02
dc.degree.disciplineFood Science
dc.degree.leveldissertation
dc.degree.nameDoctor of Philosophy
dc.identifier.otherdeg18809
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/37146
dc.rights
dc.titleThe 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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