Influence of fermentation and drying on the flavour and quality of selected cacao (Theobroma cacao L.) genotypes

Show simple item record

dc.contributor.author Sukha, Darin Ashram
dc.date.accessioned 2009-02-05T19:17:52Z
dc.date.available 2009-02-05T19:17:52Z
dc.date.issued 2009-02-05T19:17:52Z
dc.identifier.uri http://hdl.handle.net/2139/3806
dc.language.iso en en
dc.relation.uri http://hdl.handle.net/2139/46818
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
dc.subject.lcsh Cacao beans -- Testing
dc.subject.lcsh Cacao beans -- Processing
dc.title Influence of fermentation and drying on the flavour and quality of selected cacao (Theobroma cacao L.) genotypes en
dc.type Thesis en
dc.LCCallNumber TP640 .S85 1997
dc.Faculty Engineering
dc.Advisor Comissiong, Edward Albert
dc.Advisor Spence, John A.
dc.Department Chemical Engineering
dc.DateSubmitted 1997
dc.Institution University of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.DegreeType Master of Science (M.Sc.)


Files in this item

Files Size Format View
DarinSukha_AB2.pdf 2.168Mb PDF Thumbnail

This item appears in the following Collection(s)

Show simple item record

Search UWISpace


Advanced Search

Browse

My Account