Aspects of caramels prepared from sucrose

Show simple item record

dc.contributor.author Phillips, Veronica H.
dc.date.accessioned 2008-12-11T20:09:13Z
dc.date.available 2008-12-11T20:09:13Z
dc.date.issued 2008-12-11T20:09:13Z
dc.identifier.uri http://hdl.handle.net/2139/2441
dc.language.iso en en
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 Caramel
dc.subject.lcsh Sugar -- Manufacture and refining
dc.title Aspects of caramels prepared from sucrose en
dc.type Thesis en
dc.LCCallNumber TP414.4 P563 S6
dc.Advisor Roberts, Earle V.
dc.Department Chemistry
dc.DateSubmitted 1975
dc.Institution University of the West Indies (Mona, Jamaica)
dc.DegreeType Master of Science (M.Sc.)


Files in this item

Files Size Format View
VeronicaHPhillips_MSc.pdf 21.65Kb PDF Thumbnail

This item appears in the following Collection(s)

Show simple item record

Search UWISpace


Advanced Search

Browse

My Account