Cyanoglucoside levels in twelve local cultivars of yam tubers (Dioscorea spp.), effect of storage and food processing

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dc.AdvisorAsemota, Helen N.
dc.AdvisorMorrison, Errol Y. St. A.
dc.DateSubmitted2001
dc.DegreeTypeMaster of Philosophy (M.Phil.)
dc.DepartmentBasic Medical Sciences
dc.FacultyMedical Sciences
dc.InstitutionUniversity of the West Indies (Mona, Jamaica)
dc.LCCallNumberQK495.D54 M85 2001
dc.contributor.authorMullings, Keith Anthony
dc.date.accessioned2008-12-16T10:20:52Z
dc.date.available2008-12-16T10:20:52Z
dc.date.issued2008-12-16T10:20:52Z
dc.identifier.urihttps://hdl.handle.net/2139/3086
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.lcshYams -- Analysis
dc.subject.lcshYams -- Storage
dc.subject.lcshYams -- Processing
dc.subject.lcshFood -- Storage
dc.subject.lcshYams -- Toxicology
dc.titleCyanoglucoside levels in twelve local cultivars of yam tubers (Dioscorea spp.), effect of storage and food processingen
dc.typeThesisen

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