The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting

The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting

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Bibliographic Details
Main Author: Md. Yasir, Suhaimi
Format: Thesis
Published: 1996
Subjects:
TP Chemical technology
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id my-utm-ep.44109
record_format uketd_dc
spelling my-utm-ep.441092017-10-09T06:26:33Z The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting 1996 Md. Yasir, Suhaimi TP Chemical technology 1996 Thesis http://eprints.utm.my/id/eprint/44109/ masters Universiti Teknologi Malaysia, Faculty of Science Faculty of Science
institution Universiti Teknologi Malaysia
collection UTM Institutional Repository
topic TP Chemical technology
spellingShingle TP Chemical technology
Md. Yasir, Suhaimi
The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
description
format Thesis
qualification_level Master's degree
author Md. Yasir, Suhaimi
author_facet Md. Yasir, Suhaimi
author_sort Md. Yasir, Suhaimi
title The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
title_short The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
title_full The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
title_fullStr The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
title_full_unstemmed The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
title_sort effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting
granting_institution Universiti Teknologi Malaysia, Faculty of Science
granting_department Faculty of Science
publishDate 1996
_version_ 1747817145877659648

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