| 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.) |
|
