Processing potential of peppers of the Capsicum genus (Capsicum annum L.)

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dc.AdvisorMcGraw, Daviden_US
dc.AdvisorCommissiong, Edwarden_US
dc.AdvisorMaxwell, Andersonen_US
dc.DateSubmitted2008
dc.DegreeTypeDoctor of Philosophy (Ph.D.)en_US
dc.DepartmentChemical Engineeringen_US
dc.FacultyEngineeringen_US
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)en_US
dc.LCCallNumberQK495 .S7 H65 2008en_US
dc.contributor.authorHolder, Rosalie Lystra
dc.date.accessioned2012-10-03T15:54:02Z
dc.date.available2012-10-03T15:54:02Z
dc.date.issued2012-10-03
dc.identifier.urihttps://hdl.handle.net/2139/13366
dc.relation.urihttps://hdl.handle.net/2139/13558
dc.rightsPlease 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.eduen_US
dc.subject.lcshPeppers -- Research -- Trinidad and Tobagoen_US
dc.subject.lcshCapsicum annuum -- Research -- Trinidad and Tobagoen_US
dc.subject.lcshOleoresins -- Research -- Trinidad and Tobagoen_US
dc.subject.lcshCapsaicinoids -- Research -- Trinidad and Tobagoen_US
dc.titleProcessing potential of peppers of the Capsicum genus (Capsicum annum L.)en_US
dc.typeThesisen_US

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