Minimization of Ochratoxin A in cocoa and cocoa products using a food safety approach

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dc.AdvisorChang-Yen, Ivanen_US
dc.AdvisorDuncan, Julianen_US
dc.DateSubmitted2011
dc.DegreeTypeDoctor of Philosophy (PhD.)en_US
dc.DepartmentLife Sciencesen_US
dc.FacultyScience and Agricultureen_US
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)en_US
dc.LCCallNumberRA1242.O25 R63 2011en_US
dc.contributor.authorRoberts, Jillian Cassian
dc.date.accessioned2013-03-01T20:25:19Z
dc.date.available2013-03-01T20:25:19Z
dc.date.issued2013-03-01
dc.identifier.urihttps://hdl.handle.net/2139/14450
dc.relation.urihttps://hdl.handle.net/2139/14498
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.eduen_US
dc.subject.lcshOchratoxins -- Prevention -- Research -- Trinidad and Tobagoen_US
dc.subject.lcshOchratoxins -- Management -- Control -- Research -- Trinidad and Tobagoen_US
dc.subject.lcshInsect pests -- Control -- Trinidad and Tobagoen_US
dc.titleMinimization of Ochratoxin A in cocoa and cocoa products using a food safety approachen_US
dc.typeThesesen_US

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