Texture Retention in Pickles Produced from Commercial Scale Cucumber Fermentation using Calcium Chloride instead of Sodium Chloride.

Simple item page
dc.contributor.advisorSuzanne Johanningsmeier, Chairen_US
dc.contributor.advisorVan Truong, Memberen_US
dc.contributor.advisorChristopher Daubert, Memberen_US
dc.contributor.authorRosenberg, Lisa Ben_US
dc.date.accepted2013-12-03en_US
dc.date.accessioned2013-12-06T10:30:11Z
dc.date.available2013-12-06T10:30:11Z
dc.date.defense2013-10-07en_US
dc.date.issued2013-10-07en_US
dc.date.released2013-12-06en_US
dc.date.reviewed2013-10-08en_US
dc.date.submitted2013-10-08en_US
dc.degree.disciplineFood Scienceen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg2980en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/9147
dc.rightsen_US
dc.titleTexture Retention in Pickles Produced from Commercial Scale Cucumber Fermentation using Calcium Chloride instead of Sodium Chloride.en_US

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
etd.pdf
Size:
1.72 MB
Format:
Adobe Portable Document Format
Download

Collections

Theses