Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for +publisher:"Cornell University" +contributor:("Mansfield, Anna K."). Showing records 1 – 13 of 13 total matches.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


Cornell University

1. Coquard Lenerz, Celine. Phenolic Extraction From Red Hybrid Winegrapes.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2012, Cornell University

 As the wine industry continues to expand, it has included rapid growth in the development of cool climate wine regions across the United States. This… (more)

Subjects/Keywords: hybrid winegrapes; phenolics; Marxc3xa9chal Foch; Corot noir; Marquette

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Coquard Lenerz, C. (2012). Phenolic Extraction From Red Hybrid Winegrapes. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/31410

Chicago Manual of Style (16th Edition):

Coquard Lenerz, Celine. “Phenolic Extraction From Red Hybrid Winegrapes.” 2012. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/31410.

MLA Handbook (7th Edition):

Coquard Lenerz, Celine. “Phenolic Extraction From Red Hybrid Winegrapes.” 2012. Web. 31 Oct 2020.

Vancouver:

Coquard Lenerz C. Phenolic Extraction From Red Hybrid Winegrapes. [Internet] [Masters thesis]. Cornell University; 2012. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/31410.

Council of Science Editors:

Coquard Lenerz C. Phenolic Extraction From Red Hybrid Winegrapes. [Masters Thesis]. Cornell University; 2012. Available from: http://hdl.handle.net/1813/31410


Cornell University

2. Thomas, Lauren. Phenolic Extraction From Red Hybrid Winegrapes.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2013, Cornell University

 Cool or cold climate wine regions rely on hybrid winegrapes to produce wines and directto-consumer sales to sell wines profitably. Red wine phenolics affect wine… (more)

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Thomas, L. (2013). Phenolic Extraction From Red Hybrid Winegrapes. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/34043

Chicago Manual of Style (16th Edition):

Thomas, Lauren. “Phenolic Extraction From Red Hybrid Winegrapes.” 2013. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/34043.

MLA Handbook (7th Edition):

Thomas, Lauren. “Phenolic Extraction From Red Hybrid Winegrapes.” 2013. Web. 31 Oct 2020.

Vancouver:

Thomas L. Phenolic Extraction From Red Hybrid Winegrapes. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/34043.

Council of Science Editors:

Thomas L. Phenolic Extraction From Red Hybrid Winegrapes. [Masters Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34043


Cornell University

3. Guido-Miner, Marie. Ecological Survey of Spontaneously Fermented Riesling in the Finger Lakes.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2019, Cornell University

 Spontaneous fermentations are completed by a complex succession of non-Saccharomyces yeast species and S. cerevisiae strains that influence the final wine aroma and flavor profile.… (more)

Subjects/Keywords: 5.8s ITS; native yeast; non-Saccharomyces yeast; Saccharomyces cerevisiae strains; spontaneous fermentation; wine

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Guido-Miner, M. (2019). Ecological Survey of Spontaneously Fermented Riesling in the Finger Lakes. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/70078

Chicago Manual of Style (16th Edition):

Guido-Miner, Marie. “Ecological Survey of Spontaneously Fermented Riesling in the Finger Lakes.” 2019. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/70078.

MLA Handbook (7th Edition):

Guido-Miner, Marie. “Ecological Survey of Spontaneously Fermented Riesling in the Finger Lakes.” 2019. Web. 31 Oct 2020.

Vancouver:

Guido-Miner M. Ecological Survey of Spontaneously Fermented Riesling in the Finger Lakes. [Internet] [Masters thesis]. Cornell University; 2019. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/70078.

Council of Science Editors:

Guido-Miner M. Ecological Survey of Spontaneously Fermented Riesling in the Finger Lakes. [Masters Thesis]. Cornell University; 2019. Available from: http://hdl.handle.net/1813/70078


Cornell University

4. Fredrickson, Alex. Cool Climate Winemaking: Exogenous Tannin Additions In Red Hybrid Cultivars.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2015, Cornell University

 The addition of exogenous tannins has become a common practice in cool climate winemaking to increase tannin content in hybrid red wines. These additions, when… (more)

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Fredrickson, A. (2015). Cool Climate Winemaking: Exogenous Tannin Additions In Red Hybrid Cultivars. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/40884

Chicago Manual of Style (16th Edition):

Fredrickson, Alex. “Cool Climate Winemaking: Exogenous Tannin Additions In Red Hybrid Cultivars.” 2015. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/40884.

MLA Handbook (7th Edition):

Fredrickson, Alex. “Cool Climate Winemaking: Exogenous Tannin Additions In Red Hybrid Cultivars.” 2015. Web. 31 Oct 2020.

Vancouver:

Fredrickson A. Cool Climate Winemaking: Exogenous Tannin Additions In Red Hybrid Cultivars. [Internet] [Masters thesis]. Cornell University; 2015. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/40884.

Council of Science Editors:

Fredrickson A. Cool Climate Winemaking: Exogenous Tannin Additions In Red Hybrid Cultivars. [Masters Thesis]. Cornell University; 2015. Available from: http://hdl.handle.net/1813/40884


Cornell University

5. Nelson, Rebecca. Compositional And Sensory Analysis Of Finger Lakes Riesling.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2011, Cornell University

 As the wine world continues to globalize, and industry competition grows, wine regions have increasingly focused on promoting one or two grape varietals which result… (more)

Subjects/Keywords: Riesling; descriptive analysis; phenolic acids; aroma chemistry; Finger Lakes

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nelson, R. (2011). Compositional And Sensory Analysis Of Finger Lakes Riesling. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/29464

Chicago Manual of Style (16th Edition):

Nelson, Rebecca. “Compositional And Sensory Analysis Of Finger Lakes Riesling.” 2011. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/29464.

MLA Handbook (7th Edition):

Nelson, Rebecca. “Compositional And Sensory Analysis Of Finger Lakes Riesling.” 2011. Web. 31 Oct 2020.

Vancouver:

Nelson R. Compositional And Sensory Analysis Of Finger Lakes Riesling. [Internet] [Masters thesis]. Cornell University; 2011. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/29464.

Council of Science Editors:

Nelson R. Compositional And Sensory Analysis Of Finger Lakes Riesling. [Masters Thesis]. Cornell University; 2011. Available from: http://hdl.handle.net/1813/29464


Cornell University

6. Urbanek, Seth Aaron. Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2017, Cornell University

 Yeast-Assimilable Nitrogen (YAN) supplementation is common during commercial winemaking as it helps avoid stuck or sluggish fermentations and can improve wine quality. The majority of… (more)

Subjects/Keywords: Food science; Fermentation Kinetics; Fermentation Nutrition; Riesling; Wine Chemistry; Yeast Assimilable Nitrogen

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Urbanek, S. A. (2017). Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/59006

Chicago Manual of Style (16th Edition):

Urbanek, Seth Aaron. “Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling.” 2017. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/59006.

MLA Handbook (7th Edition):

Urbanek, Seth Aaron. “Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling.” 2017. Web. 31 Oct 2020.

Vancouver:

Urbanek SA. Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling. [Internet] [Masters thesis]. Cornell University; 2017. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/59006.

Council of Science Editors:

Urbanek SA. Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling. [Masters Thesis]. Cornell University; 2017. Available from: http://hdl.handle.net/1813/59006


Cornell University

7. Jastrzembski, Jillian Angela. MASS SPECTROMETRY FOR THE HIGH-THROUGHPUT QUANTIFICATION AND MECHANISTIC INVESTIGATION OF ODOR-ACTIVE VOLATILES IN GRAPES AND WINE.

Degree: PhD, Food Science and Technology, 2017, Cornell University

 A novel mass spectrometry method was developed for the rapid quantification of odor-active volatiles in food matrices. Quantitative analyses of trace-level volatile compounds are routinely… (more)

Subjects/Keywords: Food science; Chemistry

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Jastrzembski, J. A. (2017). MASS SPECTROMETRY FOR THE HIGH-THROUGHPUT QUANTIFICATION AND MECHANISTIC INVESTIGATION OF ODOR-ACTIVE VOLATILES IN GRAPES AND WINE. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/59072

Chicago Manual of Style (16th Edition):

Jastrzembski, Jillian Angela. “MASS SPECTROMETRY FOR THE HIGH-THROUGHPUT QUANTIFICATION AND MECHANISTIC INVESTIGATION OF ODOR-ACTIVE VOLATILES IN GRAPES AND WINE.” 2017. Doctoral Dissertation, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/59072.

MLA Handbook (7th Edition):

Jastrzembski, Jillian Angela. “MASS SPECTROMETRY FOR THE HIGH-THROUGHPUT QUANTIFICATION AND MECHANISTIC INVESTIGATION OF ODOR-ACTIVE VOLATILES IN GRAPES AND WINE.” 2017. Web. 31 Oct 2020.

Vancouver:

Jastrzembski JA. MASS SPECTROMETRY FOR THE HIGH-THROUGHPUT QUANTIFICATION AND MECHANISTIC INVESTIGATION OF ODOR-ACTIVE VOLATILES IN GRAPES AND WINE. [Internet] [Doctoral dissertation]. Cornell University; 2017. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/59072.

Council of Science Editors:

Jastrzembski JA. MASS SPECTROMETRY FOR THE HIGH-THROUGHPUT QUANTIFICATION AND MECHANISTIC INVESTIGATION OF ODOR-ACTIVE VOLATILES IN GRAPES AND WINE. [Doctoral Dissertation]. Cornell University; 2017. Available from: http://hdl.handle.net/1813/59072


Cornell University

8. Jordan, Lindsay. Evaluating The Effects Of Using Annually Established Under-Vine Cover Crops In Northeastern Riesling Vineyards.

Degree: M.S., Horticultural Biology, Horticultural Biology, 2014, Cornell University

 Given the rising concerns of herbicide resistance and environmental contamination, investigating ways to eliminate herbicide use in vineyards is warranted. In two Finger Lakes vineyards,… (more)

Subjects/Keywords: viticulture; enology; cover crops

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Jordan, L. (2014). Evaluating The Effects Of Using Annually Established Under-Vine Cover Crops In Northeastern Riesling Vineyards. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/38865

Chicago Manual of Style (16th Edition):

Jordan, Lindsay. “Evaluating The Effects Of Using Annually Established Under-Vine Cover Crops In Northeastern Riesling Vineyards.” 2014. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/38865.

MLA Handbook (7th Edition):

Jordan, Lindsay. “Evaluating The Effects Of Using Annually Established Under-Vine Cover Crops In Northeastern Riesling Vineyards.” 2014. Web. 31 Oct 2020.

Vancouver:

Jordan L. Evaluating The Effects Of Using Annually Established Under-Vine Cover Crops In Northeastern Riesling Vineyards. [Internet] [Masters thesis]. Cornell University; 2014. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/38865.

Council of Science Editors:

Jordan L. Evaluating The Effects Of Using Annually Established Under-Vine Cover Crops In Northeastern Riesling Vineyards. [Masters Thesis]. Cornell University; 2014. Available from: http://hdl.handle.net/1813/38865


Cornell University

9. Nisbet, Mark. Yeast Assimilable Nitrogen In Grapes And Its Relationship To The Origin Of Aroma Compounds.

Degree: PhD, Food Science and Technology, 2014, Cornell University

 Wine is a complex mixture of over 100 volatile compounds produced via various biochemical pathways, some in the grapes, and others de novo through yeast… (more)

Subjects/Keywords: Grapes; Wine; Aroma

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nisbet, M. (2014). Yeast Assimilable Nitrogen In Grapes And Its Relationship To The Origin Of Aroma Compounds. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/36120

Chicago Manual of Style (16th Edition):

Nisbet, Mark. “Yeast Assimilable Nitrogen In Grapes And Its Relationship To The Origin Of Aroma Compounds.” 2014. Doctoral Dissertation, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/36120.

MLA Handbook (7th Edition):

Nisbet, Mark. “Yeast Assimilable Nitrogen In Grapes And Its Relationship To The Origin Of Aroma Compounds.” 2014. Web. 31 Oct 2020.

Vancouver:

Nisbet M. Yeast Assimilable Nitrogen In Grapes And Its Relationship To The Origin Of Aroma Compounds. [Internet] [Doctoral dissertation]. Cornell University; 2014. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/36120.

Council of Science Editors:

Nisbet M. Yeast Assimilable Nitrogen In Grapes And Its Relationship To The Origin Of Aroma Compounds. [Doctoral Dissertation]. Cornell University; 2014. Available from: http://hdl.handle.net/1813/36120


Cornell University

10. Chou, Ming-Yi. Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives.

Degree: PhD, Horticultural Biology, 2018, Cornell University

 Excessive vine vegetative growth in wet, cool climates increases management costs and compromises grape quality. However, the standard practice of bare soil under vines exacerbates… (more)

Subjects/Keywords: Horticulture; cover crops; Microbiome; Glyphosate; Soil cultivation; Sustainable viticulture; Vine vigor; sustainability

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Chou, M. (2018). Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/59400

Chicago Manual of Style (16th Edition):

Chou, Ming-Yi. “Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives.” 2018. Doctoral Dissertation, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/59400.

MLA Handbook (7th Edition):

Chou, Ming-Yi. “Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives.” 2018. Web. 31 Oct 2020.

Vancouver:

Chou M. Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives. [Internet] [Doctoral dissertation]. Cornell University; 2018. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/59400.

Council of Science Editors:

Chou M. Vineyard floor management in the Finger Lakes region: physiological and microbial perspectives. [Doctoral Dissertation]. Cornell University; 2018. Available from: http://hdl.handle.net/1813/59400

11. Sudano, Alison. Composition Of Enological Nutrients And Their Effect On Malolactic Fermentation.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2013, Cornell University

 Malolactic fermentation (MLF) is an important step in wine production, and can take place spontaneously or by induction, typically after the completion of alcoholic fermentation.… (more)

Subjects/Keywords: Malolactic fermentation (MLF); wine lactic acid bacteria (LAB); enological nutrients

…Nutrition Laboratory at Cornell University. Inductively coupled plasma-atomic emission… 

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sudano, A. (2013). Composition Of Enological Nutrients And Their Effect On Malolactic Fermentation. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/34105

Chicago Manual of Style (16th Edition):

Sudano, Alison. “Composition Of Enological Nutrients And Their Effect On Malolactic Fermentation.” 2013. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/34105.

MLA Handbook (7th Edition):

Sudano, Alison. “Composition Of Enological Nutrients And Their Effect On Malolactic Fermentation.” 2013. Web. 31 Oct 2020.

Vancouver:

Sudano A. Composition Of Enological Nutrients And Their Effect On Malolactic Fermentation. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/34105.

Council of Science Editors:

Sudano A. Composition Of Enological Nutrients And Their Effect On Malolactic Fermentation. [Masters Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/34105

12. Gallasch, Robert. The Impact Of Commercial Tannin Additions And Addition Timing On Finger Lakes Red Wine Color.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2013, Cornell University

Subjects/Keywords: Enological tannin additions; Red wine color during aging; Pinot Noir; Lemberger

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Gallasch, R. (2013). The Impact Of Commercial Tannin Additions And Addition Timing On Finger Lakes Red Wine Color. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/33789

Chicago Manual of Style (16th Edition):

Gallasch, Robert. “The Impact Of Commercial Tannin Additions And Addition Timing On Finger Lakes Red Wine Color.” 2013. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/33789.

MLA Handbook (7th Edition):

Gallasch, Robert. “The Impact Of Commercial Tannin Additions And Addition Timing On Finger Lakes Red Wine Color.” 2013. Web. 31 Oct 2020.

Vancouver:

Gallasch R. The Impact Of Commercial Tannin Additions And Addition Timing On Finger Lakes Red Wine Color. [Internet] [Masters thesis]. Cornell University; 2013. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/33789.

Council of Science Editors:

Gallasch R. The Impact Of Commercial Tannin Additions And Addition Timing On Finger Lakes Red Wine Color. [Masters Thesis]. Cornell University; 2013. Available from: http://hdl.handle.net/1813/33789

13. Wagner, Sara Marie. CONSUMER SATISFACTION, LANGUAGE USE, AND MARKETING TO WOMEN IN THE NEW YORK STATE BEER INDUSTRY AND ANTHOCYANIN PROFILES OF COMMERCIALLY IMPORTANT HYBRID GRAPE CULTIVARS.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2018, Cornell University

 The New York State craft brewing industry is growing rapidly, becoming an increasingly crowded field for consumers to navigate and for producers to stand out.… (more)

Subjects/Keywords: Food science; Anthocyanin; Beer; Brewery; Customer Satisfaction; Language Use; Grape; Agriculture economics

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wagner, S. M. (2018). CONSUMER SATISFACTION, LANGUAGE USE, AND MARKETING TO WOMEN IN THE NEW YORK STATE BEER INDUSTRY AND ANTHOCYANIN PROFILES OF COMMERCIALLY IMPORTANT HYBRID GRAPE CULTIVARS. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/64857

Chicago Manual of Style (16th Edition):

Wagner, Sara Marie. “CONSUMER SATISFACTION, LANGUAGE USE, AND MARKETING TO WOMEN IN THE NEW YORK STATE BEER INDUSTRY AND ANTHOCYANIN PROFILES OF COMMERCIALLY IMPORTANT HYBRID GRAPE CULTIVARS.” 2018. Masters Thesis, Cornell University. Accessed October 31, 2020. http://hdl.handle.net/1813/64857.

MLA Handbook (7th Edition):

Wagner, Sara Marie. “CONSUMER SATISFACTION, LANGUAGE USE, AND MARKETING TO WOMEN IN THE NEW YORK STATE BEER INDUSTRY AND ANTHOCYANIN PROFILES OF COMMERCIALLY IMPORTANT HYBRID GRAPE CULTIVARS.” 2018. Web. 31 Oct 2020.

Vancouver:

Wagner SM. CONSUMER SATISFACTION, LANGUAGE USE, AND MARKETING TO WOMEN IN THE NEW YORK STATE BEER INDUSTRY AND ANTHOCYANIN PROFILES OF COMMERCIALLY IMPORTANT HYBRID GRAPE CULTIVARS. [Internet] [Masters thesis]. Cornell University; 2018. [cited 2020 Oct 31]. Available from: http://hdl.handle.net/1813/64857.

Council of Science Editors:

Wagner SM. CONSUMER SATISFACTION, LANGUAGE USE, AND MARKETING TO WOMEN IN THE NEW YORK STATE BEER INDUSTRY AND ANTHOCYANIN PROFILES OF COMMERCIALLY IMPORTANT HYBRID GRAPE CULTIVARS. [Masters Thesis]. Cornell University; 2018. Available from: http://hdl.handle.net/1813/64857

.