Investigation into the laboratory-scale production of ginger (Zingiber Officinale Roscoe) beer by natural and controlled fermentation

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dc.AdvisorBaccus-Taylor, Gail
dc.DateSubmitted2003
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP506 .D66 2003
dc.contributor.authorDookeran, Mark M.
dc.date.accessioned2008-11-26T00:40:10Z
dc.date.available2008-11-26T00:40:10Z
dc.date.issued2008-11-26T00:40:10Z
dc.identifier.urihttps://hdl.handle.net/2139/979
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/45069
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.edu
dc.subject.lcshFermentation
dc.subject.lcshGinger -- Processing
dc.subject.lcshLactic acid bacteria
dc.titleInvestigation into the laboratory-scale production of ginger (Zingiber Officinale Roscoe) beer by natural and controlled fermentationen
dc.typeThesisen

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