Influence of fermentation and drying on the flavour and quality of selected cacao (Theobroma cacao L.) genotypes

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dc.AdvisorComissiong, Edward Albert
dc.AdvisorSpence, John A.
dc.DateSubmitted1997
dc.DegreeTypeMaster of Science (M.Sc.)
dc.DepartmentChemical Engineering
dc.FacultyEngineering
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberTP640 .S85 1997
dc.contributor.authorSukha, Darin Ashram
dc.date.accessioned2009-02-05T19:17:52Z
dc.date.available2009-02-05T19:17:52Z
dc.date.issued2009-02-05T19:17:52Z
dc.identifier.urihttps://hdl.handle.net/2139/3806
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/46818
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
dc.subject.lcshCacao beans -- Testing
dc.subject.lcshCacao beans -- Processing
dc.titleInfluence of fermentation and drying on the flavour and quality of selected cacao (Theobroma cacao L.) genotypesen
dc.typeThesisen

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