Please use this identifier to cite or link to this item:
http://archive.cmb.ac.lk:8080/xmlui/handle/70130/1418Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Abeygunasekera, D.D. | - |
| dc.date.accessioned | 2011-12-13T08:58:45Z | - |
| dc.date.available | 2011-12-13T08:58:45Z | - |
| dc.date.issued | 1990 | - |
| dc.identifier.citation | M.Phil. Thesis | en_US |
| dc.identifier.uri | http://archive.cmb.ac.lk:8080/xmlui/handle/70130/1418 | - |
| dc.description.abstract | ||
| dc.language.iso | en | en_US |
| dc.title | Some chemical studies on the processing of cocoa with special emphasis on flavour constituents | en_US |
| dc.type | Thesis abstract | en_US |
| Appears in Collections: | MPhil/PhD theses | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| M.Phil 02.pdf | 776.67 kB | Adobe PDF | View/Open |
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