Evaluating the Utilization of Organic Compounds by Certain Lactic Acid Bacteria Including Starter Culture Candidates in the Cucumber Fermentation.

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dc.contributor.advisorIlenys Perez Diaz, Chair
dc.contributor.advisorSophia Kathariou, Member
dc.contributor.advisorLisa Dean, Member
dc.contributor.authorUCAR, REDIFE ASLIHAN
dc.date.accepted2018-11-09
dc.date.accessioned2018-12-01T13:30:36Z
dc.date.available2018-12-01T13:30:36Z
dc.date.defense2018-10-22
dc.date.issued2018-10-22
dc.date.released2018-12-01
dc.date.reviewed2018-10-26
dc.date.submitted2018-10-26
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.descriptionNorth Carolina State University Theses Food, Bioprocessing and Nutrition Sciences.
dc.formatM.S. North Carolina State University, 2018.
dc.identifier.otherdeg11403
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/35769
dc.rights
dc.titleEvaluating the Utilization of Organic Compounds by Certain Lactic Acid Bacteria Including Starter Culture Candidates in the Cucumber Fermentation.
dcterms.extent1 online resource (ix, 140 pages) : illustrations

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