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

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Main Author: Md. Yasir, Suhaimi
Format: Thesis
Published: 1996
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/44109/
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id my.utm.44109
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spelling my.utm.441092017-10-09T06:26:33Z http://eprints.utm.my/id/eprint/44109/ The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting Md. Yasir, Suhaimi TP Chemical technology 1996 Thesis NonPeerReviewed 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.
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
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
format Thesis
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
publishDate 1996
url http://eprints.utm.my/id/eprint/44109/
_version_ 1643651360212647936
score 13.214268

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