Control of Microbiota during Fresh-Cut Leafy Green Washing and Low Salt Cucumber Fermentation.

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dc.contributor.advisorLynette Johnston, Chair
dc.contributor.advisorIlenys Perez Diaz, Member
dc.contributor.advisorJose Bruno-Barcena, Member
dc.contributor.advisorCameron Bardsley, Technical Consultant
dc.contributor.advisorMinliang Yang, Member
dc.contributor.advisorJonathan Stallrich, Minor
dc.contributor.authorBlouin, Benjamin Battisto
dc.date.accepted2024-08-28
dc.date.accessioned2024-09-28T12:30:30Z
dc.date.available2024-09-28T12:30:30Z
dc.date.defense2024-07-22
dc.date.issued2024-07-22
dc.date.released2024-09-28
dc.date.reviewed2024-08-19
dc.date.submitted2024-08-14
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.identifier.otherdeg39060
dc.identifier.urihttps://www.lib.ncsu.edu/resolver/1840.20/44273
dc.titleControl of Microbiota during Fresh-Cut Leafy Green Washing and Low Salt Cucumber Fermentation.

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