Some schemical studies on the processing of cocoa with special emphasisi on flavour constituents

Please use this identifier to cite or link to this item: http://archive.cmb.ac.lk:8080/xmlui/handle/70130/7031

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DC Field	Value	Language
dc.contributor.author	Abeygunasekera, D.D.	-
dc.date.accessioned	2023-01-31T08:27:20Z	-
dc.date.available	2023-01-31T08:27:20Z	-
dc.date.issued	1989	-
dc.identifier.uri	http://archive.cmb.ac.lk:8080/xmlui/handle/70130/7031	-
dc.description.abstract	The thesis deals with some aspects of processing of Theobroma Cocoa. In this study, plant material was collected from Wariapola estate, Matale, which has a mixed plantation of forestero and criollo varieties - typical of cocoa plantations in Sri Lanka. The selected aspects of processing were studied for samples taken both in the major and minor seasons - variations in the parameters measured in this study for these two seasons (which can be considered to be two possible extreames of sample material from any particular estate) was very slight...	en_US
dc.language.iso	en	en_US
dc.title	Some schemical studies on the processing of cocoa with special emphasisi on flavour constituents	en_US
dc.type	Thesis	en_US
Appears in Collections:	MPhil/PhD theses

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