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dc.contributor.advisorLee, Jungmin
dc.creatorUmiker, Nicole Lynn
dc.date.accessioned2011-08-19T21:58:22Z
dc.date.available2011-08-19T21:58:22Z
dc.date.issued2011
dc.identifier.urihttp://hdl.handle.net/2376/2878
dc.descriptionThesis (Ph.D.), School of Food Science, Washington State Universityen_US
dc.description.sponsorshipDepartment of Food Science, Washington State Universityen_US
dc.language.isoEnglish
dc.rightsIn copyright
dc.rightsPublicly accessible
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.rights.urihttp://www.ndltd.org/standards/metadata
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.subjectFood Scienceen_US
dc.subjectMicrobiologyen_US
dc.subject4-ethylphenolen_US
dc.subjectBrettanomycesen_US
dc.subjectculturabilityen_US
dc.subjectDekkeraen_US
dc.subjectfiltrationen_US
dc.subjectviabilityen_US
dc.titleFACTORS AFFECTING CULTURABILITY, VIABILITY, AND FILTERABILITY OF DEKKERA BRUXELLENSIS IN RED WINE
dc.typeElectronic Thesis or Dissertation


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