Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process

Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process

Saved in:
Bibliographic Details
Main Author: Foreman-Thomas, Michelle A.
Format: Thesis biblioteca
Language:English
Published: 2008-11-20T17:58:43Z
Subjects:Soy sauce, > Research, Worcestershire sauce, > Research,
Online Access:http://hdl.handle.net/2139/240
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:oai:uwispace.sta.uwi.edu:2139:2139-240
record_format koha
spelling oai:oai:uwispace.sta.uwi.edu:2139:2139-2402019-01-18T22:51:21Z Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process Foreman-Thomas, Michelle A. Soy sauce -- Research Worcestershire sauce -- Research 2008-11-20T17:58:43Z 2008-11-20T17:58:43Z 2008-11-20T17:58:43Z Thesis http://hdl.handle.net/2139/240 en http://hdl.handle.net/2139/38623 Please 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 application/pdf
institution UWI TT
collection DSpace
country Trinidad y Tobago
countrycode TT
component Bibliográfico
access En linea
databasecode dig-uwi-tt
tag biblioteca
region Caribe
libraryname UWI library system TT
language English
topic Soy sauce -- Research
Worcestershire sauce -- Research
Soy sauce -- Research
Worcestershire sauce -- Research
spellingShingle Soy sauce -- Research
Worcestershire sauce -- Research
Soy sauce -- Research
Worcestershire sauce -- Research
Foreman-Thomas, Michelle A.
Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process
format Thesis
topic_facet Soy sauce -- Research
Worcestershire sauce -- Research
author Foreman-Thomas, Michelle A.
author_facet Foreman-Thomas, Michelle A.
author_sort Foreman-Thomas, Michelle A.
title Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process
title_short Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process
title_full Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process
title_fullStr Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process
title_full_unstemmed Reformulation, production and quality evaluation of soy and Worcestershire sauces using a cold process
title_sort reformulation, production and quality evaluation of soy and worcestershire sauces using a cold process
publishDate 2008-11-20T17:58:43Z
url http://hdl.handle.net/2139/240
work_keys_str_mv AT foremanthomasmichellea reformulationproductionandqualityevaluationofsoyandworcestershiresaucesusingacoldprocess
_version_ 1756094517792997376

Similar Items