Activities at the Cocoa Research Centre, UWI, Trinidad 2014
Found '5' references
A Preliminary Investigation of the Effect of Cacao (Theobroma cacao L.) Pulp on Final Flavor. (2014) Ali, N.A., Baccus-Taylor, G.S.H. and Sukha, D.A. and Umaharan, P.
Quality Changes of Cocoa Liqueur Made From Infused Cacao (Theobroma cacao L.) Beans With or Without Spices and Pulp. (2014) John, A., Sukha, D.A., Wickham , L.D. and Mohammed, M
Determination of Ochratoxin A in cocoa beans using Immunoaffinity Column Cleanup with High Performance Liquid Chromatography (2014) Roberts, J., Chang-Yen, I., Bekele, F., Bekele, I....
An Assessment of the Quality Attributes of the Imperial College Selections (ICS) Cacao (Theobroma cacao L.) Clones. (2014) Sukha, D.A., Bharath, S.M and Ali, N.A and Umaharan, P.
The impact of Processing Location and Growing Environment on flavor in cocoa (Theobroma cacao L.) – implications for “Terroir” and Certification – Processing Location study. (2014) Sukha, D.A., Butler, D.R.,Comissiong, E. and Umaharan, P.
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