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You searched for subject:(Lactic acid). Showing records 1 – 30 of 838 total matches.

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Texas A&M University

1. King, Amanda Mardelle. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.

Degree: 2011, Texas A&M University

 Current industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia… (more)

Subjects/Keywords: pork; variety meats; lactic acid

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APA (6th Edition):

King, A. M. (2011). Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Thesis, Texas A&M University. Accessed August 05, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

King, Amanda Mardelle. “Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats.” 2011. Web. 05 Aug 2020.

Vancouver:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

King AM. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8242

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

2. Yadav, Sanjeev. Lactic acid kinetic during a standardized physical excercise.

Degree: 2007, Lakshmibai National University of Physical Education

Bibliography p.108-112, Appendices p.104-107 Advisors/Committee Members: Sarkar, L N.

Subjects/Keywords: Lactic Acid

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APA (6th Edition):

Yadav, S. (2007). Lactic acid kinetic during a standardized physical excercise. (Thesis). Lakshmibai National University of Physical Education. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/2782

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yadav, Sanjeev. “Lactic acid kinetic during a standardized physical excercise.” 2007. Thesis, Lakshmibai National University of Physical Education. Accessed August 05, 2020. http://shodhganga.inflibnet.ac.in/handle/10603/2782.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yadav, Sanjeev. “Lactic acid kinetic during a standardized physical excercise.” 2007. Web. 05 Aug 2020.

Vancouver:

Yadav S. Lactic acid kinetic during a standardized physical excercise. [Internet] [Thesis]. Lakshmibai National University of Physical Education; 2007. [cited 2020 Aug 05]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/2782.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yadav S. Lactic acid kinetic during a standardized physical excercise. [Thesis]. Lakshmibai National University of Physical Education; 2007. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/2782

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of New South Wales

3. Damnjanovic, Dragica. Genetic investigation of dairy isolated lactic acid bacteria and their bacteriophage.

Degree: Biotechnology & Biomolecular Sciences, 2019, University of New South Wales

Lactic acid bacteria (LAB) starter cultures are used extensively in the manufacture of dairy products and autochthonous dairy isolates of traditional products are the subject(more)

Subjects/Keywords: Genotyping; Bacteriophage; Lactic acid bacteria

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APA (6th Edition):

Damnjanovic, D. (2019). Genetic investigation of dairy isolated lactic acid bacteria and their bacteriophage. (Doctoral Dissertation). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/64939

Chicago Manual of Style (16th Edition):

Damnjanovic, Dragica. “Genetic investigation of dairy isolated lactic acid bacteria and their bacteriophage.” 2019. Doctoral Dissertation, University of New South Wales. Accessed August 05, 2020. http://handle.unsw.edu.au/1959.4/64939.

MLA Handbook (7th Edition):

Damnjanovic, Dragica. “Genetic investigation of dairy isolated lactic acid bacteria and their bacteriophage.” 2019. Web. 05 Aug 2020.

Vancouver:

Damnjanovic D. Genetic investigation of dairy isolated lactic acid bacteria and their bacteriophage. [Internet] [Doctoral dissertation]. University of New South Wales; 2019. [cited 2020 Aug 05]. Available from: http://handle.unsw.edu.au/1959.4/64939.

Council of Science Editors:

Damnjanovic D. Genetic investigation of dairy isolated lactic acid bacteria and their bacteriophage. [Doctoral Dissertation]. University of New South Wales; 2019. Available from: http://handle.unsw.edu.au/1959.4/64939


Michigan State University

4. Tam, Man Sang. Catalytic conversion of lactic acid to commodity and speciality chemicals.

Degree: PhD, Department of Chemical Engineering, 1997, Michigan State University

Subjects/Keywords: Lactic acid

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APA (6th Edition):

Tam, M. S. (1997). Catalytic conversion of lactic acid to commodity and speciality chemicals. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:26881

Chicago Manual of Style (16th Edition):

Tam, Man Sang. “Catalytic conversion of lactic acid to commodity and speciality chemicals.” 1997. Doctoral Dissertation, Michigan State University. Accessed August 05, 2020. http://etd.lib.msu.edu/islandora/object/etd:26881.

MLA Handbook (7th Edition):

Tam, Man Sang. “Catalytic conversion of lactic acid to commodity and speciality chemicals.” 1997. Web. 05 Aug 2020.

Vancouver:

Tam MS. Catalytic conversion of lactic acid to commodity and speciality chemicals. [Internet] [Doctoral dissertation]. Michigan State University; 1997. [cited 2020 Aug 05]. Available from: http://etd.lib.msu.edu/islandora/object/etd:26881.

Council of Science Editors:

Tam MS. Catalytic conversion of lactic acid to commodity and speciality chemicals. [Doctoral Dissertation]. Michigan State University; 1997. Available from: http://etd.lib.msu.edu/islandora/object/etd:26881


Michigan State University

5. Thiel, Melissa A. (Melissa Anne). Conversion of 2,3-pentanedione to value-added chemicals.

Degree: MS, Department of Chemical Engineering, 1996, Michigan State University

Subjects/Keywords: Lactic acid

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APA (6th Edition):

Thiel, M. A. (. A. (1996). Conversion of 2,3-pentanedione to value-added chemicals. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:26668

Chicago Manual of Style (16th Edition):

Thiel, Melissa A (Melissa Anne). “Conversion of 2,3-pentanedione to value-added chemicals.” 1996. Masters Thesis, Michigan State University. Accessed August 05, 2020. http://etd.lib.msu.edu/islandora/object/etd:26668.

MLA Handbook (7th Edition):

Thiel, Melissa A (Melissa Anne). “Conversion of 2,3-pentanedione to value-added chemicals.” 1996. Web. 05 Aug 2020.

Vancouver:

Thiel MA(A. Conversion of 2,3-pentanedione to value-added chemicals. [Internet] [Masters thesis]. Michigan State University; 1996. [cited 2020 Aug 05]. Available from: http://etd.lib.msu.edu/islandora/object/etd:26668.

Council of Science Editors:

Thiel MA(A. Conversion of 2,3-pentanedione to value-added chemicals. [Masters Thesis]. Michigan State University; 1996. Available from: http://etd.lib.msu.edu/islandora/object/etd:26668


Michigan State University

6. Schneider, Donald Leonard. The conversion of lactyl CoA to acrylyl CoA in peptostreptococcus eldenii : a new a-phospholactyl CoA intermediate.

Degree: PhD, Department of Biochemistry, 1969, Michigan State University

Subjects/Keywords: Lactic acid

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APA (6th Edition):

Schneider, D. L. (1969). The conversion of lactyl CoA to acrylyl CoA in peptostreptococcus eldenii : a new a-phospholactyl CoA intermediate. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36471

Chicago Manual of Style (16th Edition):

Schneider, Donald Leonard. “The conversion of lactyl CoA to acrylyl CoA in peptostreptococcus eldenii : a new a-phospholactyl CoA intermediate.” 1969. Doctoral Dissertation, Michigan State University. Accessed August 05, 2020. http://etd.lib.msu.edu/islandora/object/etd:36471.

MLA Handbook (7th Edition):

Schneider, Donald Leonard. “The conversion of lactyl CoA to acrylyl CoA in peptostreptococcus eldenii : a new a-phospholactyl CoA intermediate.” 1969. Web. 05 Aug 2020.

Vancouver:

Schneider DL. The conversion of lactyl CoA to acrylyl CoA in peptostreptococcus eldenii : a new a-phospholactyl CoA intermediate. [Internet] [Doctoral dissertation]. Michigan State University; 1969. [cited 2020 Aug 05]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36471.

Council of Science Editors:

Schneider DL. The conversion of lactyl CoA to acrylyl CoA in peptostreptococcus eldenii : a new a-phospholactyl CoA intermediate. [Doctoral Dissertation]. Michigan State University; 1969. Available from: http://etd.lib.msu.edu/islandora/object/etd:36471


Technical University of Lisbon

7. Abreu, Miguel Cortês de. O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro.

Degree: 2014, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia

Cheese whey fermentation with lactic acid bacteria (LAB) results in the… (more)

Subjects/Keywords: cheese whey; fermentation; lactic acid bacteria; lactic acid; polypeptides; antibacterial activity

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APA (6th Edition):

Abreu, M. C. d. (2014). O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8307

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Abreu, Miguel Cortês de. “O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro.” 2014. Thesis, Technical University of Lisbon. Accessed August 05, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8307.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Abreu, Miguel Cortês de. “O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro.” 2014. Web. 05 Aug 2020.

Vancouver:

Abreu MCd. O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro. [Internet] [Thesis]. Technical University of Lisbon; 2014. [cited 2020 Aug 05]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8307.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Abreu MCd. O potencial bioativo do soro de queijo após fermentação lática. Comparação de diferentes tipos de soro. [Thesis]. Technical University of Lisbon; 2014. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/8307

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Addis Ababa University

8. Mahamedberhan, Edris. Production of Lactic Acid from Sugarcane Bagasse .

Degree: 2019, Addis Ababa University

 Fossil fuel based plastic raw materials are not renewable which in questioned their sustainability as well as the plastic products of these raw material is… (more)

Subjects/Keywords: bagasse; lactic acid; hydrolaysate; bio-plastic; Poly lactic acid

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APA (6th Edition):

Mahamedberhan, E. (2019). Production of Lactic Acid from Sugarcane Bagasse . (Thesis). Addis Ababa University. Retrieved from http://10.6.20.92/handle/123456789/20953

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mahamedberhan, Edris. “Production of Lactic Acid from Sugarcane Bagasse .” 2019. Thesis, Addis Ababa University. Accessed August 05, 2020. http://10.6.20.92/handle/123456789/20953.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mahamedberhan, Edris. “Production of Lactic Acid from Sugarcane Bagasse .” 2019. Web. 05 Aug 2020.

Vancouver:

Mahamedberhan E. Production of Lactic Acid from Sugarcane Bagasse . [Internet] [Thesis]. Addis Ababa University; 2019. [cited 2020 Aug 05]. Available from: http://10.6.20.92/handle/123456789/20953.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mahamedberhan E. Production of Lactic Acid from Sugarcane Bagasse . [Thesis]. Addis Ababa University; 2019. Available from: http://10.6.20.92/handle/123456789/20953

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Univerzitet u Beogradu

9. Đukić-Vuković, Aleksandra P. Proizvodnja mlečne kiseline i probiotske biomase na destilerijskoj džibri.

Degree: Tehnološko-metalurški fakultet, 2014, Univerzitet u Beogradu

Tehnološko inženjerstvo-Biotehnologija / Technological engineering-Biotechnology

Mlečna kiselina je važna supstanca za prehrambenu, farmaceutsku i hemijsku industriju. Srbija trenutno uvozi mlečnu kiselinu pa bi korišćenje destilerijske… (more)

Subjects/Keywords: lactic acid; lactic acid fermentation; stillage; lactic acid bacteria; batch fermentation; fed-batch fermentation; immobilization; zeolite; animal food; probiotics

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APA (6th Edition):

Đukić-Vuković, A. P. (2014). Proizvodnja mlečne kiseline i probiotske biomase na destilerijskoj džibri. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:7078/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Đukić-Vuković, Aleksandra P. “Proizvodnja mlečne kiseline i probiotske biomase na destilerijskoj džibri.” 2014. Thesis, Univerzitet u Beogradu. Accessed August 05, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:7078/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Đukić-Vuković, Aleksandra P. “Proizvodnja mlečne kiseline i probiotske biomase na destilerijskoj džibri.” 2014. Web. 05 Aug 2020.

Vancouver:

Đukić-Vuković AP. Proizvodnja mlečne kiseline i probiotske biomase na destilerijskoj džibri. [Internet] [Thesis]. Univerzitet u Beogradu; 2014. [cited 2020 Aug 05]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:7078/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Đukić-Vuković AP. Proizvodnja mlečne kiseline i probiotske biomase na destilerijskoj džibri. [Thesis]. Univerzitet u Beogradu; 2014. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:7078/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

10. Miesse, Peyton. Flexible Electrochemical Lactate Sensor.

Degree: MS, 2020, Old Dominion University

Lactic acid is a vital indicator for shock, trauma, stress, and exercise intolerance. It is a key biomarker for increases in stress levels and… (more)

Subjects/Keywords: Lactic acid; Biomarker; Lactic acidosis; Bioelectrode; Biosensor; Biomedical Engineering and Bioengineering

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APA (6th Edition):

Miesse, P. (2020). Flexible Electrochemical Lactate Sensor. (Thesis). Old Dominion University. Retrieved from https://digitalcommons.odu.edu/biomedengineering_etds/10

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Miesse, Peyton. “Flexible Electrochemical Lactate Sensor.” 2020. Thesis, Old Dominion University. Accessed August 05, 2020. https://digitalcommons.odu.edu/biomedengineering_etds/10.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Miesse, Peyton. “Flexible Electrochemical Lactate Sensor.” 2020. Web. 05 Aug 2020.

Vancouver:

Miesse P. Flexible Electrochemical Lactate Sensor. [Internet] [Thesis]. Old Dominion University; 2020. [cited 2020 Aug 05]. Available from: https://digitalcommons.odu.edu/biomedengineering_etds/10.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Miesse P. Flexible Electrochemical Lactate Sensor. [Thesis]. Old Dominion University; 2020. Available from: https://digitalcommons.odu.edu/biomedengineering_etds/10

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oklahoma State University

11. Wang, Jiameng. Evaluation of Hypochlorous Acid (Electrolyzed Water), Lactic Acid, and Peroxyacetic Acid as Sanitizers for Fresh Vegetables.

Degree: Department of Animal Science, 2011, Oklahoma State University

 Our objectives were to determine the effectiveness of hypochlorous acid (i.e., electrolyzed water), lactic acid, peroxyacetic acid, and sodium thiocyanate against indigenous bacteria on a… (more)

Subjects/Keywords: fresh produce; hypochlorous acid; lactic acid; peroxyacetic acid

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APA (6th Edition):

Wang, J. (2011). Evaluation of Hypochlorous Acid (Electrolyzed Water), Lactic Acid, and Peroxyacetic Acid as Sanitizers for Fresh Vegetables. (Thesis). Oklahoma State University. Retrieved from http://hdl.handle.net/11244/8888

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wang, Jiameng. “Evaluation of Hypochlorous Acid (Electrolyzed Water), Lactic Acid, and Peroxyacetic Acid as Sanitizers for Fresh Vegetables.” 2011. Thesis, Oklahoma State University. Accessed August 05, 2020. http://hdl.handle.net/11244/8888.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wang, Jiameng. “Evaluation of Hypochlorous Acid (Electrolyzed Water), Lactic Acid, and Peroxyacetic Acid as Sanitizers for Fresh Vegetables.” 2011. Web. 05 Aug 2020.

Vancouver:

Wang J. Evaluation of Hypochlorous Acid (Electrolyzed Water), Lactic Acid, and Peroxyacetic Acid as Sanitizers for Fresh Vegetables. [Internet] [Thesis]. Oklahoma State University; 2011. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/11244/8888.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wang J. Evaluation of Hypochlorous Acid (Electrolyzed Water), Lactic Acid, and Peroxyacetic Acid as Sanitizers for Fresh Vegetables. [Thesis]. Oklahoma State University; 2011. Available from: http://hdl.handle.net/11244/8888

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


The Ohio State University

12. Weiser, Robert Bruce. Extraction, purification, and processing of crude lactic acid solutions.

Degree: PhD, Graduate School, 1954, The Ohio State University

Subjects/Keywords: Engineering; Lactic acid

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APA (6th Edition):

Weiser, R. B. (1954). Extraction, purification, and processing of crude lactic acid solutions. (Doctoral Dissertation). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1486731392263943

Chicago Manual of Style (16th Edition):

Weiser, Robert Bruce. “Extraction, purification, and processing of crude lactic acid solutions.” 1954. Doctoral Dissertation, The Ohio State University. Accessed August 05, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486731392263943.

MLA Handbook (7th Edition):

Weiser, Robert Bruce. “Extraction, purification, and processing of crude lactic acid solutions.” 1954. Web. 05 Aug 2020.

Vancouver:

Weiser RB. Extraction, purification, and processing of crude lactic acid solutions. [Internet] [Doctoral dissertation]. The Ohio State University; 1954. [cited 2020 Aug 05]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486731392263943.

Council of Science Editors:

Weiser RB. Extraction, purification, and processing of crude lactic acid solutions. [Doctoral Dissertation]. The Ohio State University; 1954. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1486731392263943


Texas A&M University

13. Wright, Kyle D. Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses.

Degree: 2011, Texas A&M University

 Escherichia coli O157:H7 and Salmonella have emerged as the most common foodborne enteric pathogens causing human illness from the consumption of beef. By mandate of… (more)

Subjects/Keywords: Validation; Hot Water; Lactic Acid; Beef

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APA (6th Edition):

Wright, K. D. (2011). Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wright, Kyle D. “Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses.” 2011. Thesis, Texas A&M University. Accessed August 05, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wright, Kyle D. “Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses.” 2011. Web. 05 Aug 2020.

Vancouver:

Wright KD. Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses. [Internet] [Thesis]. Texas A&M University; 2011. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wright KD. Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses. [Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-12-7617

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oregon State University

14. Micheals, Nancy J. Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry.

Degree: MS, Microbiology, 1985, Oregon State University

 Commercial vats of Chardonnay and Pinot Noir were inoculated during yeast fermentation with starter cultures containing 10⁷ - 10⁹ cfu/ml of the malolactic bacteria Leuconostoc… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Micheals, N. J. (1985). Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/40713

Chicago Manual of Style (16th Edition):

Micheals, Nancy J. “Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry.” 1985. Masters Thesis, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/40713.

MLA Handbook (7th Edition):

Micheals, Nancy J. “Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry.” 1985. Web. 05 Aug 2020.

Vancouver:

Micheals NJ. Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry. [Internet] [Masters thesis]. Oregon State University; 1985. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/40713.

Council of Science Editors:

Micheals NJ. Performance of Oregon derived malolactic bacteria : studies on storage stability and their use in the wine industry. [Masters Thesis]. Oregon State University; 1985. Available from: http://hdl.handle.net/1957/40713


Oregon State University

15. Dohman, Thomas Philip. Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability.

Degree: MS, Microbiology, 1982, Oregon State University

 Gram positive cocci isolated from Oregon wines were characterized and their relative malate fermentation abilities compared. They were heterofermentative, catalase negative, and facultatively anaerobic. Glucose,… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Dohman, T. P. (1982). Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/41570

Chicago Manual of Style (16th Edition):

Dohman, Thomas Philip. “Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability.” 1982. Masters Thesis, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/41570.

MLA Handbook (7th Edition):

Dohman, Thomas Philip. “Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability.” 1982. Web. 05 Aug 2020.

Vancouver:

Dohman TP. Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability. [Internet] [Masters thesis]. Oregon State University; 1982. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/41570.

Council of Science Editors:

Dohman TP. Characterization of Oregon-derived malo-lactic bacteria : fermentation properties and storage stability. [Masters Thesis]. Oregon State University; 1982. Available from: http://hdl.handle.net/1957/41570


Oregon State University

16. Willrett, Douglas L. Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria.

Degree: PhD, Microbiology, 1981, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Willrett, D. L. (1981). Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/41877

Chicago Manual of Style (16th Edition):

Willrett, Douglas L. “Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria.” 1981. Doctoral Dissertation, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/41877.

MLA Handbook (7th Edition):

Willrett, Douglas L. “Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria.” 1981. Web. 05 Aug 2020.

Vancouver:

Willrett DL. Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria. [Internet] [Doctoral dissertation]. Oregon State University; 1981. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/41877.

Council of Science Editors:

Willrett DL. Development of internally pH-controlled bulk starter media for the propagation of lactic acid bacteria. [Doctoral Dissertation]. Oregon State University; 1981. Available from: http://hdl.handle.net/1957/41877


Oregon State University

17. Yamada, Masahiko. Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products.

Degree: MS, Microbiology, 1989, Oregon State University

 Roles of lactic acid bacteria in flour pre-ferment and white bread were investigated. Volatile compounds produced by the organisms were identified using gas-liquid chromatography (GLC).… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Yamada, M. (1989). Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/40021

Chicago Manual of Style (16th Edition):

Yamada, Masahiko. “Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products.” 1989. Masters Thesis, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/40021.

MLA Handbook (7th Edition):

Yamada, Masahiko. “Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products.” 1989. Web. 05 Aug 2020.

Vancouver:

Yamada M. Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products. [Internet] [Masters thesis]. Oregon State University; 1989. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/40021.

Council of Science Editors:

Yamada M. Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products. [Masters Thesis]. Oregon State University; 1989. Available from: http://hdl.handle.net/1957/40021


Oregon State University

18. Khosravi, Lewa. Studies to improve lactic acid bacterial starter cultures.

Degree: PhD, Microbiology, 1985, Oregon State University

 Three commercial sausage starter cultures were grown in an internal-pH-controlled medium (PHASE 4) and in a soluble phosphate-buffered medium. The cultures were tested by comparing… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Khosravi, L. (1985). Studies to improve lactic acid bacterial starter cultures. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/39986

Chicago Manual of Style (16th Edition):

Khosravi, Lewa. “Studies to improve lactic acid bacterial starter cultures.” 1985. Doctoral Dissertation, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/39986.

MLA Handbook (7th Edition):

Khosravi, Lewa. “Studies to improve lactic acid bacterial starter cultures.” 1985. Web. 05 Aug 2020.

Vancouver:

Khosravi L. Studies to improve lactic acid bacterial starter cultures. [Internet] [Doctoral dissertation]. Oregon State University; 1985. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/39986.

Council of Science Editors:

Khosravi L. Studies to improve lactic acid bacterial starter cultures. [Doctoral Dissertation]. Oregon State University; 1985. Available from: http://hdl.handle.net/1957/39986


Oregon State University

19. Parker, Richard Bennett. Nutritional factors in milk affecting growth of lactic acid streptococci and lactobacilli.

Degree: PhD, Bacteriology, 1956, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Parker, R. B. (1956). Nutritional factors in milk affecting growth of lactic acid streptococci and lactobacilli. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/50969

Chicago Manual of Style (16th Edition):

Parker, Richard Bennett. “Nutritional factors in milk affecting growth of lactic acid streptococci and lactobacilli.” 1956. Doctoral Dissertation, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/50969.

MLA Handbook (7th Edition):

Parker, Richard Bennett. “Nutritional factors in milk affecting growth of lactic acid streptococci and lactobacilli.” 1956. Web. 05 Aug 2020.

Vancouver:

Parker RB. Nutritional factors in milk affecting growth of lactic acid streptococci and lactobacilli. [Internet] [Doctoral dissertation]. Oregon State University; 1956. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/50969.

Council of Science Editors:

Parker RB. Nutritional factors in milk affecting growth of lactic acid streptococci and lactobacilli. [Doctoral Dissertation]. Oregon State University; 1956. Available from: http://hdl.handle.net/1957/50969


Oregon State University

20. Rogers, Dexter, 1921-. N-D-Glucosylglycine in purine biosynthesis.

Degree: PhD, Chemistry, 1954, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Rogers, Dexter, 1. (1954). N-D-Glucosylglycine in purine biosynthesis. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/51812

Chicago Manual of Style (16th Edition):

Rogers, Dexter, 1921-. “N-D-Glucosylglycine in purine biosynthesis.” 1954. Doctoral Dissertation, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/51812.

MLA Handbook (7th Edition):

Rogers, Dexter, 1921-. “N-D-Glucosylglycine in purine biosynthesis.” 1954. Web. 05 Aug 2020.

Vancouver:

Rogers, Dexter 1. N-D-Glucosylglycine in purine biosynthesis. [Internet] [Doctoral dissertation]. Oregon State University; 1954. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/51812.

Council of Science Editors:

Rogers, Dexter 1. N-D-Glucosylglycine in purine biosynthesis. [Doctoral Dissertation]. Oregon State University; 1954. Available from: http://hdl.handle.net/1957/51812


Oregon State University

21. Hannesson, Gudlaugur. Factors related to growth stimulation and inhibition of lactic streptococci.

Degree: MS, Bacteriology, 1954, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Hannesson, G. (1954). Factors related to growth stimulation and inhibition of lactic streptococci. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/51825

Chicago Manual of Style (16th Edition):

Hannesson, Gudlaugur. “Factors related to growth stimulation and inhibition of lactic streptococci.” 1954. Masters Thesis, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/51825.

MLA Handbook (7th Edition):

Hannesson, Gudlaugur. “Factors related to growth stimulation and inhibition of lactic streptococci.” 1954. Web. 05 Aug 2020.

Vancouver:

Hannesson G. Factors related to growth stimulation and inhibition of lactic streptococci. [Internet] [Masters thesis]. Oregon State University; 1954. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/51825.

Council of Science Editors:

Hannesson G. Factors related to growth stimulation and inhibition of lactic streptococci. [Masters Thesis]. Oregon State University; 1954. Available from: http://hdl.handle.net/1957/51825


Oregon State University

22. Allen, Lois Kendron. Studies on transduction in lactic streptococcus organisms.

Degree: MS, Microbiology and Hygiene, 1962, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Allen, L. K. (1962). Studies on transduction in lactic streptococcus organisms. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/49293

Chicago Manual of Style (16th Edition):

Allen, Lois Kendron. “Studies on transduction in lactic streptococcus organisms.” 1962. Masters Thesis, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/49293.

MLA Handbook (7th Edition):

Allen, Lois Kendron. “Studies on transduction in lactic streptococcus organisms.” 1962. Web. 05 Aug 2020.

Vancouver:

Allen LK. Studies on transduction in lactic streptococcus organisms. [Internet] [Masters thesis]. Oregon State University; 1962. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/49293.

Council of Science Editors:

Allen LK. Studies on transduction in lactic streptococcus organisms. [Masters Thesis]. Oregon State University; 1962. Available from: http://hdl.handle.net/1957/49293


Oregon State University

23. Rajagopal, S. N. Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria.

Degree: PhD, Microbiology, 1986, Oregon State University

 Internally-pH-controlled, phosphate containing and non-phosphate containing Italian bulk starter media were compared to reconstituted nonfat dry milk and commercial bulk starter media for their ability… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Rajagopal, S. N. (1986). Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/38252

Chicago Manual of Style (16th Edition):

Rajagopal, S N. “Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria.” 1986. Doctoral Dissertation, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/38252.

MLA Handbook (7th Edition):

Rajagopal, S N. “Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria.” 1986. Web. 05 Aug 2020.

Vancouver:

Rajagopal SN. Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria. [Internet] [Doctoral dissertation]. Oregon State University; 1986. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/38252.

Council of Science Editors:

Rajagopal SN. Development of bacteriophage inhibitory bulk starter medium for the cultivation of thermophilic lactic acid bacteria. [Doctoral Dissertation]. Oregon State University; 1986. Available from: http://hdl.handle.net/1957/38252


University of Johannesburg

24. Bauer, Rael. The efficacy of lactic acid 9CH in promoting physical performance during short duration, high intensity exercise.

Degree: 2009, University of Johannesburg

M.Tech.

Subjects/Keywords: Lactic acid 9CH

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APA (6th Edition):

Bauer, R. (2009). The efficacy of lactic acid 9CH in promoting physical performance during short duration, high intensity exercise. (Thesis). University of Johannesburg. Retrieved from http://hdl.handle.net/10210/2853

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bauer, Rael. “The efficacy of lactic acid 9CH in promoting physical performance during short duration, high intensity exercise.” 2009. Thesis, University of Johannesburg. Accessed August 05, 2020. http://hdl.handle.net/10210/2853.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bauer, Rael. “The efficacy of lactic acid 9CH in promoting physical performance during short duration, high intensity exercise.” 2009. Web. 05 Aug 2020.

Vancouver:

Bauer R. The efficacy of lactic acid 9CH in promoting physical performance during short duration, high intensity exercise. [Internet] [Thesis]. University of Johannesburg; 2009. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/10210/2853.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bauer R. The efficacy of lactic acid 9CH in promoting physical performance during short duration, high intensity exercise. [Thesis]. University of Johannesburg; 2009. Available from: http://hdl.handle.net/10210/2853

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Namibia

25. Heita, Lusia. Antimicrobial activity profiles of traditional fermented milk starter culture from north-eastern Namibia.

Degree: 2014, University of Namibia

 The aim of this study was to identify and examine the antimicrobial properties of Lactic Acid Bacteria (LAB) isolated from fermented milk collected from Ohangwena,… (more)

Subjects/Keywords: Lactic acid bacteria ; Fermented milk ; Dairy products

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APA (6th Edition):

Heita, L. (2014). Antimicrobial activity profiles of traditional fermented milk starter culture from north-eastern Namibia. (Thesis). University of Namibia. Retrieved from http://hdl.handle.net/11070/780

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Heita, Lusia. “Antimicrobial activity profiles of traditional fermented milk starter culture from north-eastern Namibia. ” 2014. Thesis, University of Namibia. Accessed August 05, 2020. http://hdl.handle.net/11070/780.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Heita, Lusia. “Antimicrobial activity profiles of traditional fermented milk starter culture from north-eastern Namibia. ” 2014. Web. 05 Aug 2020.

Vancouver:

Heita L. Antimicrobial activity profiles of traditional fermented milk starter culture from north-eastern Namibia. [Internet] [Thesis]. University of Namibia; 2014. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/11070/780.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Heita L. Antimicrobial activity profiles of traditional fermented milk starter culture from north-eastern Namibia. [Thesis]. University of Namibia; 2014. Available from: http://hdl.handle.net/11070/780

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Colorado School of Mines

26. Alhamad, Luai. Qualitative study on the potential of lactic and gluconic acids for acidizing operations.

Degree: PhD, Petroleum Engineering, 2020, Colorado School of Mines

 Organic acids are commonly used to replace hydrochloric acid (HCl) in high temperature reservoir applications, as they are less corrosive and weaker than HCl. However,… (more)

Subjects/Keywords: acidizing; lactic; stimulation; gluconic; acid; organic

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APA (6th Edition):

Alhamad, L. (2020). Qualitative study on the potential of lactic and gluconic acids for acidizing operations. (Doctoral Dissertation). Colorado School of Mines. Retrieved from http://hdl.handle.net/11124/174152

Chicago Manual of Style (16th Edition):

Alhamad, Luai. “Qualitative study on the potential of lactic and gluconic acids for acidizing operations.” 2020. Doctoral Dissertation, Colorado School of Mines. Accessed August 05, 2020. http://hdl.handle.net/11124/174152.

MLA Handbook (7th Edition):

Alhamad, Luai. “Qualitative study on the potential of lactic and gluconic acids for acidizing operations.” 2020. Web. 05 Aug 2020.

Vancouver:

Alhamad L. Qualitative study on the potential of lactic and gluconic acids for acidizing operations. [Internet] [Doctoral dissertation]. Colorado School of Mines; 2020. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/11124/174152.

Council of Science Editors:

Alhamad L. Qualitative study on the potential of lactic and gluconic acids for acidizing operations. [Doctoral Dissertation]. Colorado School of Mines; 2020. Available from: http://hdl.handle.net/11124/174152


Technical University of Lisbon

27. Moreira, Liliana de Pinho Pinhal Ferraz. Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas.

Degree: 2013, Technical University of Lisbon

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia

With the aim to contribute for the development of potential probiotic naturally fermented table olives (Galega… (more)

Subjects/Keywords: table-olives; fermentation; lactic acid bacteria; probiotics

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APA (6th Edition):

Moreira, L. d. P. P. F. (2013). Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6343

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Moreira, Liliana de Pinho Pinhal Ferraz. “Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas.” 2013. Thesis, Technical University of Lisbon. Accessed August 05, 2020. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6343.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Moreira, Liliana de Pinho Pinhal Ferraz. “Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas.” 2013. Web. 05 Aug 2020.

Vancouver:

Moreira LdPPF. Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas. [Internet] [Thesis]. Technical University of Lisbon; 2013. [cited 2020 Aug 05]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6343.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moreira LdPPF. Produção de azeitona de mesa ao natural fermentada por estirpes de bactérias lácticas potencialmente probióticas. [Thesis]. Technical University of Lisbon; 2013. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/6343

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

28. Pinto, Artur Daniel Moreira. Preparation and characterization of high-performance poly (lactic acid) nanocomposites for biomedical applications.

Degree: 2011, RCAAP

 Poly(lactic acid) (PLA) has several applications in biomedicine (sutures, scaffolds, implants, drug micro/nanoencapsulation). This aliphatic polyester is prepared from lactic acid (therefore derived from 100… (more)

Subjects/Keywords: hogh performance poly; lactic acid; biomedical applications

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APA (6th Edition):

Pinto, A. D. M. (2011). Preparation and characterization of high-performance poly (lactic acid) nanocomposites for biomedical applications. (Thesis). RCAAP. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.cespu.pt:20.500.11816/222

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pinto, Artur Daniel Moreira. “Preparation and characterization of high-performance poly (lactic acid) nanocomposites for biomedical applications.” 2011. Thesis, RCAAP. Accessed August 05, 2020. https://www.rcaap.pt/detail.jsp?id=oai:repositorio.cespu.pt:20.500.11816/222.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pinto, Artur Daniel Moreira. “Preparation and characterization of high-performance poly (lactic acid) nanocomposites for biomedical applications.” 2011. Web. 05 Aug 2020.

Vancouver:

Pinto ADM. Preparation and characterization of high-performance poly (lactic acid) nanocomposites for biomedical applications. [Internet] [Thesis]. RCAAP; 2011. [cited 2020 Aug 05]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.cespu.pt:20.500.11816/222.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pinto ADM. Preparation and characterization of high-performance poly (lactic acid) nanocomposites for biomedical applications. [Thesis]. RCAAP; 2011. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.cespu.pt:20.500.11816/222

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oregon State University

29. Whitehead, William E. Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese.

Degree: PhD, Microbiology, 1993, Oregon State University

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Whitehead, W. E. (1993). Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/35681

Chicago Manual of Style (16th Edition):

Whitehead, William E. “Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese.” 1993. Doctoral Dissertation, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/35681.

MLA Handbook (7th Edition):

Whitehead, William E. “Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese.” 1993. Web. 05 Aug 2020.

Vancouver:

Whitehead WE. Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese. [Internet] [Doctoral dissertation]. Oregon State University; 1993. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/35681.

Council of Science Editors:

Whitehead WE. Development of an internal pH-controlled, phage inhibitory bulk starter medium for the propagation of thermophilic lactic acid bacteria used in the production of mozzarella cheese. [Doctoral Dissertation]. Oregon State University; 1993. Available from: http://hdl.handle.net/1957/35681


Oregon State University

30. Valladao, Marilin. Growth of lactococci relative to antibiotic and quaternary ammonium compounds.

Degree: MS, Microbiology, 1990, Oregon State University

 The work presented in this thesis is concerned with the effect of several antibiotics and quaternary ammonium sanitizers upon growth of lactic acid bacteria. Section… (more)

Subjects/Keywords: Lactic acid bacteria

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APA (6th Edition):

Valladao, M. (1990). Growth of lactococci relative to antibiotic and quaternary ammonium compounds. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/37622

Chicago Manual of Style (16th Edition):

Valladao, Marilin. “Growth of lactococci relative to antibiotic and quaternary ammonium compounds.” 1990. Masters Thesis, Oregon State University. Accessed August 05, 2020. http://hdl.handle.net/1957/37622.

MLA Handbook (7th Edition):

Valladao, Marilin. “Growth of lactococci relative to antibiotic and quaternary ammonium compounds.” 1990. Web. 05 Aug 2020.

Vancouver:

Valladao M. Growth of lactococci relative to antibiotic and quaternary ammonium compounds. [Internet] [Masters thesis]. Oregon State University; 1990. [cited 2020 Aug 05]. Available from: http://hdl.handle.net/1957/37622.

Council of Science Editors:

Valladao M. Growth of lactococci relative to antibiotic and quaternary ammonium compounds. [Masters Thesis]. Oregon State University; 1990. Available from: http://hdl.handle.net/1957/37622

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