Investigation of the effect of microorganisms and fermentation time on cacao (Theobroma cacao L.) flavour

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dc.AdvisorBaccus-Taylor, Gail
dc.DateSubmitted2009
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering, Food Science and Technology Unit
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP640 .A45 2008
dc.contributor.authorAli, Naailah Aminah
dc.date.accessioned2011-01-19T17:53:51Z
dc.date.available2011-01-19T17:53:51Z
dc.date.issued2011-01-19
dc.identifier.urihttps://hdl.handle.net/2139/8680
dc.language.isoenen_US
dc.relation.urihttps://hdl.handle.net/2139/13524
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.lcshCacao beans -- Drying -- Trinidad and Tobago
dc.subject.lcshCacao beans -- Processing -- Trinidad and Tobago
dc.subject.lcshCacao beans -- Trinidad and Tobago -- Testing
dc.titleInvestigation of the effect of microorganisms and fermentation time on cacao (Theobroma cacao L.) flavouren_US
dc.typeThesisen_US

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