Aspects of caramels prepared from sucrose

Simple item page
dc.AdvisorRoberts, Earle V.
dc.DateSubmitted1975
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemistry
dc.InstitutionUniversity of the West Indies (Mona, Jamaica)
dc.LCCallNumberTP414.4 P563 S6
dc.contributor.authorPhillips, Veronica H.
dc.date.accessioned2008-12-11T20:09:13Z
dc.date.available2008-12-11T20:09:13Z
dc.date.issued2008-12-11T20:09:13Z
dc.identifier.urihttps://hdl.handle.net/2139/2441
dc.language.isoenen
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.lcshCaramel
dc.subject.lcshSugar -- Manufacture and refining
dc.titleAspects of caramels prepared from sucroseen
dc.typeThesisen

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
VeronicaHPhillips_MSc.pdf
Size:
21.66 KB
Format:
Adobe Portable Document Format
Description:
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.8 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Theses Abstracts