Factors Affecting 4-Ethylphenol Production by the Wine Spoilage Yeast B. bruxellensis.

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dc.contributor.advisorTrevor Phister, Chairen_US
dc.contributor.advisorJohn Sheppard, Memberen_US
dc.contributor.advisorFletcher Arritt, Memberen_US
dc.contributor.authorLeonardelli, Michaelen_US
dc.date.accepted2011-07-21en_US
dc.date.accessioned2011-07-23T07:00:20Z
dc.date.available2011-07-23T07:00:20Z
dc.date.defense2011-05-16en_US
dc.date.issued2011-05-16en_US
dc.date.released2011-07-23en_US
dc.date.reviewed2011-05-23en_US
dc.date.submitted2011-05-17en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg857en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/7051
dc.rightsen_US
dc.titleFactors Affecting 4-Ethylphenol Production by the Wine Spoilage Yeast B. bruxellensis.en_US

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