Md. Yasir, Suhaimi (1996) The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting. Masters thesis, Universiti Teknologi Malaysia, Faculty of Science.
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| Item Type: | Thesis (Masters) |
|---|---|
| Additional Information: | Thesis (Sarjana Sains (Kimia)) - Universiti Teknologi Malaysia, 1996 |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Science |
| ID Code: | 44109 |
| Deposited By: | Haliza Zainal |
| Deposited On: | 23 Feb 2015 01:58 |
| Last Modified: | 09 Oct 2017 06:26 |
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