Changes in Bioactive Components of Muscadine Grapes During Microwave Processing and Storage.

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dc.contributor.advisorGabriel Harris, Chairen_US
dc.contributor.advisorMary Ann Lila, Memberen_US
dc.contributor.advisorJosip Simunovic, Memberen_US
dc.contributor.authorDraut, Amanda Schellen_US
dc.date.accepted2012-04-18en_US
dc.date.accessioned2012-04-20T05:31:09Z
dc.date.available2012-04-20T05:31:09Z
dc.date.defense2012-03-29en_US
dc.date.issued2012-03-29en_US
dc.date.released2012-04-20en_US
dc.date.reviewed2012-03-30en_US
dc.date.submitted2012-03-29en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg1630en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/7700
dc.rightsen_US
dc.titleChanges in Bioactive Components of Muscadine Grapes During Microwave Processing and Storage.en_US

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