Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process

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dc.AdvisorBaccus-Taylor, Gail
dc.DateSubmitted2005
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP438.S6 F67 2005
dc.contributor.authorForeman-Thomas, Michelle A.
dc.date.accessioned2008-11-20T17:58:43Z
dc.date.available2008-11-20T17:58:43Z
dc.date.issued2008-11-20T17:58:43Z
dc.identifier.urihttps://hdl.handle.net/2139/240
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/38623
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.lcshSoy sauce -- Research
dc.subject.lcshWorcestershire sauce -- Research
dc.titleReformulation, production and quality evaluation of soy and Worcestershire sauces using a cold processen
dc.typeThesisen

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