Contribution of volatile compounds to the flavour of chocolate and their development during processing

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dc.AdvisorQuesnel, Victor
dc.DateSubmitted1974
dc.DegreeTypeDoctor of Philosophy (Ph.D.)
dc.DepartmentCrop Science
dc.InstitutionUniversity of the West Indies (Saint Augustine, Trinidad and Tobago)
dc.LCCallNumberHD9200 L864 C7
dc.contributor.authorLopez, Alexander
dc.date.accessioned2008-12-04T20:57:47Z
dc.date.available2008-12-04T20:57:47Z
dc.date.issued2008-12-04T20:57:47Z
dc.identifier.urihttps://hdl.handle.net/2139/1905
dc.language.isoenen
dc.relation.urihttps://hdl.handle.net/2139/44820
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.lcshChocolate processing
dc.titleContribution of volatile compounds to the flavour of chocolate and their development during processingen
dc.typeThesisen

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