Investigation of the effect of microorganisms and fermentation time on cacao (Theobroma cacao L.) flavour

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dc.contributor.author Ali, Naailah Aminah
dc.date.accessioned 2011-01-19T17:53:51Z
dc.date.available 2011-01-19T17:53:51Z
dc.date.issued 2011-01-19
dc.identifier.uri http://hdl.handle.net/2139/8680
dc.language.iso en en_US
dc.rights Please contact the West Indiana Division at the University of the West Indies,St.Augustine in order to view the full thesis. Contact: wimail@sta.uwi.edu
dc.subject.lcsh Cacao beans -- Drying -- Trinidad and Tobago
dc.subject.lcsh Cacao beans -- Processing -- Trinidad and Tobago
dc.subject.lcsh Cacao beans -- Trinidad and Tobago -- Testing
dc.title Investigation of the effect of microorganisms and fermentation time on cacao (Theobroma cacao L.) flavour en_US
dc.type Thesis en_US
dc.LCCallNumber TP640 .A45 2008
dc.Faculty Engineering
dc.Advisor Baccus-Taylor, Gail
dc.Department Chemical Engineering, Food Science and Technology Unit
dc.DateSubmitted 2009
dc.Institution University of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.DegreeType Master of Science (M.Sc.)


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