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

Lopez, Alexander2008-12-042008-12-042008-12-04https://hdl.handle.net/2139/1905enPlease 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.eduChocolate processingContribution of volatile compounds to the flavour of chocolate and their development during processingThesis