Effect of processing method on shelf stability of coconut water

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dc.AdvisorLambert, Ian A.
dc.DateSubmitted2004
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP439.5.C6 A77 2004
dc.contributor.authorArscott, Hilary
dc.date.accessioned2008-11-04T19:03:30Z
dc.date.available2008-11-04T19:03:30Z
dc.date.issued2008-11-04T19:03:30Z
dc.identifier.urihttps://hdl.handle.net/2139/99
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/14976
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.lcshBeverages -- Quality control
dc.subject.lcshCoconut -- Caribbean Area -- Processing
dc.subject.lcshCoconut products -- Caribbean Area -- Processing
dc.subject.lcshFood -- Shelf-life dating
dc.titleEffect of processing method on shelf stability of coconut wateren
dc.typeThesisen

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