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Dissertations / Theses on the topic 'Chocolate'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Kaspar, Kerrie L. "Identification and quantification of flavanols and methylxanthines in chocolates with different percentages of chocolate liquor." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006kaspark.pdf.

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2

Murphy, Richard Luke. "Chocolate solidification and moulding." Thesis, University of Bristol, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.431837.

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3

Silva, Mercado Roberto Marcio. "Consulting report – Amazona Chocolate." Master's thesis, Pontificia Universidad Católica del Perú, 2019. http://hdl.handle.net/20.500.12404/15153.

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Amazona Chocolate is a company that sells high-quality organic chocolate and other cacao derivatives. The market where it operates value these characteristics and is willing to pay a premium for them. The profitability of this business has attracted companies increasing the competition, which raised the awareness of Amazona Chocolate to be more competitive. Although, the company has been and remains profitable, it is unknown how the distribution of its costs are, for which it is not known for sure how the money is actually being spent. Based on these premises, the consulting project aime

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4

Kim, Christine. "Charlie's Chocolate Economy: The Rise and Development of Sustainable Chocolate in the Modern World." Thesis, Boston College, 2013. http://hdl.handle.net/2345/3074.

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Thesis advisor: Brian Gareau<br>Thesis advisor: Nicole Barnes<br>From its first use by the Olmecs in the ancient Americas to its proliferate presence in modern foods, drinks, and snacks, chocolate has always been a popular commodity. Its historical development from bean to drink to bar is both complex and fascinating, and yet this favorite sweet of both children and adults alike carries a darker side that colors its popularity. As the past few decades have shown, sustainable and ethical trade has become an increasingly viable approach by chocolate and cacao companies in response to the popular

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5

Wollgast, Jan. "The contents and effects of polyphenols in chocolate qualitative and quantitative analyses of polyphenols in chocolate and chocolate raw products as well as evaluation of potential implications of chocolate consumption in human health /." [S.l.] : [s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=976395355.

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6

Sinclair, Jillian L. "A comparison of material preferences by chocolatiers and consumers /." Online version of thesis, 2007. http://hdl.handle.net/1850/3932.

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7

Stoimenof, Lara. "A morphological study of chocolate." Thesis, University of Cambridge, 1997. https://www.repository.cam.ac.uk/handle/1810/251617.

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8

Edmonson, Peter Thomas. "The formulation of chocolate crumb." Thesis, University of Birmingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.510442.

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9

Crook, S. J. "The cold extrusion of chocolate." Thesis, University of Cambridge, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.598171.

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The objective of this thesis was to gain an understanding of the cold extrusion of chocolate, both physically and mathematically. This was achieved by quantifying the effect of pertinent process variables upon the pressure difference across a die as a chocolate flowed through it. Changes in the chocolate's cross-sectional area were found to have a large effect upon the extrusion pressure, whereas increases in its flowrate did not. It was also observed that the pressure on cessation of extrusion remained at a finite value. In addition, the boundary condition during cold extrusion was directly v

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10

Corbella, Sarai Carbonell. "Characterisation of chocolate crumb powder." Thesis, University of Nottingham, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437074.

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11

Morey, Michaela. "Rheological studies of molten chocolate." Thesis, University of Birmingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250282.

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12

Bergemann, Nico. "Fluidisation of chocolate under vibration." Thesis, University of Manchester, 2016. https://www.research.manchester.ac.uk/portal/en/theses/fluidisation-of-chocolate-under-vibration(dbcd7d1b-33cc-4cc3-954e-6736d718be7d).html.

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The aim of this thesis was to understand how a non-Newtonian fluid like chocolate fluidises under vibration. The problem was approached both experimentally and computationally, employing the finite element method as implemented in oomph-lib. In order to model a non-Newtonian fluid its constitutive behaviour has to be known. For this purpose, rheological measurements on tempered chocolate were performed. The chocolate was modelled using generalised Newtonian models for the viscosity and it was found that the Sisko model provided the best fit to the data. The generalised Newtonian Navier-Stokes

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13

Satran, David R. M. "Chocolate from Dickens to Joyce the changing iconography of cocoa in turn of the twentieth century Britain /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file 1.26 Mb., 335 p, 2006. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3220734.

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14

Wilson, Laurie L. "Yield stress studies on molten chocolate." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/29792.

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A study of the flow properties of four chocolate samples was conducted. These were commercial semi-sweet (HSS), milk chocolate (HMC) and two experimental samples (H1 and H2). The yield stress, an important quality indicator of the chocolate, was estimated from steady shearing flow data by extrapolating the Casson model equation to zero flow rate and, by allowing stresses to relax after shearing. As well, undisturbed samples were examined in start-up flow using Single Vane and Multiple Vane methods. Proximate and sucrose analyses were carried out to determine the chemical composition of each ch

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15

Do, Tram-Anh. "Reduced-fat chocolate through formulation innovation." Thesis, University of Nottingham, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.493335.

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The objective of this study was to investigate how to decrease the viscosity of reduced fat chocolate. This was with the aim of improving the industrial feasibility and the sensory properties of reduced fat chocolate.

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16

Taylor, Joel Edward. "Structure development during crumb chocolate manufacture." Thesis, University of Cambridge, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.609686.

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17

Batyuk, A. "Chocolate toothpaste for a sweet tooth." Thesis, Sumy State University, 2015. http://essuir.sumdu.edu.ua/handle/123456789/40530.

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What do we mean saying ―a beautiful smile‖? Well, first of all, it is a sincere smile. What makes it beautiful? – White and healthy teeth. The most important helper for us is a toothbrush. A toothbrush is used with a toothpaste, and the choice of it is rather important, too. As a rule, toothpaste contains various antimicrobial, deodorizing, bleaching, medical and other components. The main task of paste is to clean, fresh your mouth, make brushing more enjoyable, to keep gums healthy, to prevent the development of cavities and whiten our teeth.

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18

Barrantes, Santos Fanny Elcira. "Boutique del chocolate en el Perú." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2013. http://hdl.handle.net/10757/302280.

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El Perú de hoy es un país con crecimiento sostenido en su economía, que ha conducido al reacomodo de los niveles socio- económico y una estabilidad macro-económica, que ha permitido el ingreso de numerosas inversiones. Adicionalmente las políticas de gobierno hacia una economía abierta en lo referente al comercio internacional y la firma de numerosos tratados (TLC’s) ha permitido que la globalización se vea como una oportunidad para el Perú. Asimismo, el consumo interno ha aumentado significativamente al ritmo del crecimiento de las exportaciones lo que permite inferir que nuestra propuesta de

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19

Walker, Alasdair Michael. "Extrusion processing of chocolate crumb paste." Thesis, University of Oxford, 2012. http://ora.ox.ac.uk/objects/uuid:1c54a2e6-a767-4fd3-8bf0-e2d250b7ac4a.

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This project considers the co-rotating twin screw extrusion of a confectionery paste comprising powdered proteins, sugars, water and fats. As is the case with many food industry products, this process has been developed experimentally with little quantitative understanding of how variations in processing conditions influence the formation of the extrudate. A variety of techniques have therefore been developed to characterise and quantify the dispersive mixing, distributive mixing and rheological flow properties of this complex, multiphase, viscoelastic, unstable material. These techniques have

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20

Kiš, Bandiová Alexandra. "Chocolate Confectionery market analysis - United Kingdom." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-201756.

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This Master's thesis deals with analysis of chocolate confectionery market in the United Kingdom. The methodology used to bring a complex picture about the main trends is retail scan data analysis accompanied by consumer panel and consumer research. As a result, this work provides a detailed mapping of chocolate confectionery market environment and elaborates a set of recommendations for marketing orientation.

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21

Heitzmann, Joseph K. "Kaaps Old World Chocolate register handbook." Online version, 2001. http://www.uwstout.edu/lib/thesis/2001/2001heitzmannj.pdf.

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22

Gonçalves, Estela Vidal. "Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22122011-090509/.

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Fondue de chocolate é um produto derivado de chocolate consumido fundido com frutas e bolos sob aquecimento. É crescente o interesse dos consumidores em alimentos que tragam algum tipo de benefício à saúde. Óleo de castanha do Brasil, aveia e ácido graxo ômega-3 são alguns dos ingredientes funcionais mais comentados da atualidade. Assim, o objetivo desse trabalho foi desenvolver formulações enriquecidas desses ingredientes e avaliar a reologia, através de análises de textura, comparando-as com os produtos de mercado. Avaliou-se a textura, com probe back extrusion, avaliando-se os resultados at

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23

Rutson, Sandra Mary. "Rheology of chocolate : rheological studies of chocolate in relation to their flow and mixing properties during manufacture." Thesis, University of Bradford, 1989. http://hdl.handle.net/10454/4200.

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An investigation has been carried out into the rheology of chocolate in relation to its flow and mixing features in a real industrial environment. The chocolate manufacturing plant of Rowntree at York provided a base for this study. The project aims were: a) to measure the viscous and time dependent properties of chocolate. b) to explain the observed flow properties in relation to the constituents of chocolate. c) to determine the shear rate which, for a given recipe, yields a minimum stable viscosity (of particular commercial value). d) to assess the type of mixer able to provide this duty. T

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Rutson, Sandra M. "Rheology of chocolate. Rheological studies of chocolate in relation to their flow and mixing properties during manufacture." Thesis, University of Bradford, 1989. http://hdl.handle.net/10454/4200.

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An investigation has been carried out into the rheology of chocolate in relation to its flow and mixing features in a real industrial environment. The chocolate manufacturing plant of Rowntree at York provided a base for this study. The project aims were: a) to measure the viscous and time dependent properties of chocolate. b) to explain the observed flow properties in relation to the constituents of chocolate. c) to determine the shear rate which, for a given recipe, yields a minimum stable viscosity (of particular commercial value). d) to assess the type of mixer able to provide

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25

Torres, Paula Maximo. "Os primeiros 24 meses de uma empresa: um estudo de caso de uma distribuidora de chocolates." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/6/6139/tde-25072017-103713/.

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A abertura de uma nova empresa é um grande desafio. Diversos fatores influenciam no sucesso ou no fracasso de um novo empreendimento. Aspectos internos (finanças internas, recursos humanos, produtos, etc.) e externos (políticos, econômicos, tendências de mercado, novas oportunidades, etc.) são fundamentais no desenvolvimento de um novo negócio. Alguns são mais controláveis e previsíveis enquanto outros necessitam de uma análise mais detalhada, para isso o planejamento é essencial. Esta pesquisa tem como objetivo descrever os primeiros 24 meses de uma empresa e fazer um comparativo com as indic

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26

Pasquali, Figueroa Romina Antonieta. "Formulación de bombones rellenos con frutos del sur de Chile." Tesis, Universidad de Chile, 2005. http://repositorio.uchile.cl/handle/2250/105435.

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27

Smith, Marcia Baroni Nader Costa. "Eu só quero chocolate : um estudo sobre a importância de aspectos pessoais e contextuais no consumo de chocolate." reponame:Repositório Institucional da UFES, 2010. http://repositorio.ufes.br/handle/10/1090.

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Submitted by Maykon Nascimento (maykon.albani@hotmail.com) on 2014-09-15T19:59:31Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertacao.Marcia Baroni.texto.pdf: 5374314 bytes, checksum: 689593de45a7e9d2988a187b87dedc5b (MD5)<br>Approved for entry into archive by Elizabete Silva (elizabete.silva@ufes.br) on 2014-11-17T18:45:11Z (GMT) No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Dissertacao.Marcia Baroni.texto.pdf: 5374314 bytes, checksum: 689593de45a7e9d2988a187b87dedc5b (MD5)<br>Made avail

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SMITH, M. "Eu só quero Chocolate: Um Estudo sobre a importância de Aspectos Pessoais e Contextuais no consumo de Chocolate." Universidade Federal do Espírito Santo, 2010. http://repositorio.ufes.br/handle/10/3010.

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Made available in DSpace on 2016-08-29T14:10:10Z (GMT). No. of bitstreams: 1 tese_3224_DISSERTAÇÃO REVISÃO FINAL - Formatação final 04.05.2014.pdf: 5374348 bytes, checksum: ff12b43e28f73922347c759a7192d286 (MD5) Previous issue date: 2010-08-31<br>Muitos alimentos são conhecidos apenas em alguns grupos humanos, por diversas razões. Outros, entretanto, tornaram-se praticamente universais, sendo conhecidos e apreciados em quase todas as sociedades humanas com condições econômicas que permitam sua inclusão no âmbito do comércio internacional. Um deles, em especial, está no foco de interesse da p

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29

Colova, Engin. "Chocolate Production Line Scheduling: A Case Study." Master's thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/12607583/index.pdf.

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This study deals with chocolate production line scheduling. The particular production line allows producing multiple items at the same time. Another distinguishing property affecting the planning methodology is that an item can have different production capacities when produced in different product combinations which are called production patterns in this study. Planning is done on a 12 weeks rolling horizon. There are 21 products and 103 production patterns covering all the production possibilities. The subject of the study is to construct an algorithm that gives 12 weeks&rsquo<br>production

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30

Whelan, Victoria Jennifer. "Sensory properties of chocolate in different matrices." Thesis, University of Nottingham, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546527.

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31

Darley, A. D. "Particle size distribution effects in chocolate processing." Thesis, University of Bradford, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.253973.

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32

Lang, Lisa Jayne. "Formation and retention of tetramethylpyrazine in chocolate." Thesis, University of Leeds, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.426836.

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33

Lima, Daniela Mara Augimeri de Goes. "Comportamento termo-mecanico do "compound" (chocolate composto)." [s.n.], 2000. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255930.

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Orientador: Carlos Alberto Gasparetto<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-07-26T18:43:17Z (GMT). No. of bitstreams: 1 Lima_DanielaMaraAugimerideGoes_M.pdf: 20253649 bytes, checksum: 08d864467f99ad29fbd8488a19a3a0e0 (MD5) Previous issue date: 2000<br>Resumo: Neste trabalho experimental foi determinado o comportamento reológico do "compound", que é um substituto de chocolate onde a manteiga de cacau é total ou parcialmente substituída por uma gordura vegetal especial. Foram utilizados dois tipos

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34

Miquelim, Joice Natali. "Avaliação reológica e físico-química de bombons recheados com preparado de morango, laranja e maracujá em base açúcar ´foundant´ gordura hidrogenada e chocolate branco." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-06022007-140124/.

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O chocolate é um dos principais produtos oriundos do cacau, sendo comercializado em sua maior parte na forma de bombons maciços ou recheados. Bombons com recheio de fruta podem conter a fruta ou pedaços da fruta distribuídos no recheio. Eles podem ser produzidos em base fondant, gordura, geléia ou com o próprio chocolate (trufas), entre outros, adicionando-se aromas e corantes ou não. O objetivo deste trabalho foi produzir preparados de frutas e recheios para bombons em base fondant, gordura hidrogenada e chocolate branco (trufa), utilizando estes preparados como substituto parcial ou total de

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35

Becu, Mélanie. "Etude expérimentale et modélisation de l'écoulement et de la cristallisation du chocolat." Doctoral thesis, Universite Libre de Bruxelles, 2012. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209605.

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Dans l'industrie alimentaire, les procédés de production sont souvent mis au point de manière empirique, selon des règles de bonnes pratiques. Ces méthodes présentent des lacunes, notamment au niveau de la régularité de la production. Pour modéliser et optimiser ces procédés, il est nécessaire de déterminer les propriétés physico-chimiques du produit. Nous cherchons à optimiser l'étape de tempérage du chocolat. À cette fin nous étudions la rhéologie et la cristallisation du chocolat.<p>Nous réalisons des mesures de rhéologie du chocolat suivant la méthode standard. Les résultats de ces mesures

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36

Silva, Ivone Francisca da 1982. "Enterobactérias na cadeia produtiva do cacau ao chocolate." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254595.

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Orientadores: José Luiz Pereira, Maristela Nascimento<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-18T16:21:16Z (GMT). No. of bitstreams: 1 Silva_IvoneFranciscada_M.pdf: 1262965 bytes, checksum: 1fe0878a62acfd4e2e373d7b14691653 (MD5) Previous issue date: 2011<br>Resumo: Os microrganismos são extremamente importantes no processamento do cacau, sob dois aspectos. O primeiro é o aspecto tecnológico, porque desempenham um papel fundamental no desenvolvimento do sabor do chocolate. O segundo é o aspecto

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37

Ambiel, Híria Cristina Ifanger. "Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254697.

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Orientador: Lireny Aparecida Guaraldo Gonçalves<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-22T11:28:01Z (GMT). No. of bitstreams: 1 Ambiel_HiriaCristinaIfanger_M.pdf: 1422027 bytes, checksum: 9c0f8cb70e90f3805ce08294a44ca9c2 (MD5) Previous issue date: 2013<br>Resumo: O spread é um creme de chocolate espalhável, composto basicamente de óleo, gordura vegetal, açúcar, cacau em pó e lecitina de soja. Atualmente o uso de spread de chocolate não se restringe apenas ao varejo, mas também têm sido largame

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38

Carvalho, Juliana Cajado Souza. "Desenvolvimento de chocolates ao leite com propriedades funcionais acrescidos de folhas de Brassica oleracea (couve) e frutos de Vitis vinífera (uva)." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-04082016-094556/.

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Dietas ricas em vegetais são fontes de antioxidantes, importantes agentes que auxiliam na prevenção do envelhecimento precoce. O cacau, matéria prima base para a produção de chocolates é considerado rica fonte de antioxidante. Entretanto, o chocolate do tipo ao leite, que possui menor quantidade de cacau e, portanto, menor ação antioxidante, é o mais consumido no Brasil. O presente trabalho tem o objetivo de desenvolver formulações de chocolates ao leite com propriedades funcionais. Para tal, foram produzidas três diferentes variações de chocolate: ao leite (controle), ao leite adicionados de

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39

Suter, Alexander N. "The Effect of Galactooligosaccharide Addition to a Chocolate System." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284044174.

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40

MacMillan, Scott Donald. "Studies of the crystallisation of mixed confectionery fats under sheared conditions using on-line synchrotron radiation SAXS techniques." Thesis, Heriot-Watt University, 2000. http://hdl.handle.net/10399/1227.

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Панич, Андрій Олександрович, Андрей Александрович Паныч, Andrii Oleksandrovych Panych та С. В. Леженин. "Система управления отливочной станции линии производства шоколада". Thesis, Видавництво СумДУ, 2005. http://essuir.sumdu.edu.ua/handle/123456789/17614.

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Pane, Daniela de Queiroz 1977. "Acido folico em achocolatados." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254292.

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Orientador: Helena Teixeira Godoy<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T14:49:03Z (GMT). No. of bitstreams: 1 Pane_DanieladeQueiroz_M.pdf: 451818 bytes, checksum: fdc6089c25735a99d8b53816ffd4c9d3 (MD5) Previous issue date: 2007<br>Mestrado<br>Mestre em Ciência de Alimentos

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43

Hackenesch, Silke [Verfasser]. "Chocolate and Blackness : A Cultural History / Silke Hackenesch." Frankfurt am Main : Campus Verlag, 2017. http://www.campus.de/home/.

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44

Tewkesbury, Heather. "Mathematical modelling of heat transfer in chocolate moulding." Thesis, University of Birmingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340442.

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45

Kedward, Claire. "Crystallization of sugars in the chocolate crumb process." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324012.

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46

Kirby, R. M. "The survival of Salmonellae during chocolate mass production." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.276518.

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47

Haedelt, J. "An investigation into bubble inclusion into liquid chocolate." Thesis, University of Reading, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.525084.

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48

Aybar, Huayanay Gianina Andrea. "Análisis del consumo de chocolate fino en Lima." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/623808.

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El Perú es uno de los principales exportadores de cacao, reconocido por poseer diversas variedades de cacao según cada región. Este cultivo ha incrementado el número de campesinos que actualmente se dedican a la siembra de cacao en lugar del cultivo de la coca, generando un gran impacto social en las comunidades. Sin embargo, a pesar de que Perú es uno de los principales exportadores de cacao, no es uno de los principales consumidores de chocolate fino y de aroma. El presente trabajo investigará el consumo de chocolate fino y de aroma en Lima consumidor, ya que el consumo per cápita de Perú e

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Chaves, Carlos Moisés Oliveira. "Análise da cadeia agroindustrial do chocolate no Brasil." Universidade Federal de Viçosa, 2000. http://www.locus.ufv.br/handle/123456789/10987.

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Submitted by Nathália Faria da Silva (nathaliafsilva.ufv@gmail.com) on 2017-07-03T18:59:15Z No. of bitstreams: 1 texto completo.pdf: 578263 bytes, checksum: f60f4afa829aeeeb957d3ca2865cecf9 (MD5)<br>Made available in DSpace on 2017-07-03T18:59:15Z (GMT). No. of bitstreams: 1 texto completo.pdf: 578263 bytes, checksum: f60f4afa829aeeeb957d3ca2865cecf9 (MD5) Previous issue date: 2000-09-12<br>Este estudo pretende avaliar a Cadeia Agroindustrial do Chocolate no Brasil, por meio da estrutura, da conduta e do desempenho dos seus principais segmentos, buscando maior compreensão sobre este segm

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Dennis, Jeremy Ian. "Chocolate spot of faba beans in South Australia." Title page, contents and summary only, 1991. http://web4.library.adelaide.edu.au/theses/09A/09ad411pdf.pdf.

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Bibliography: leaves 81-100. Entry of inoculum into a crop and disease development in the crop cannot be prevented because spores are airborne and there is a lack of highly resistant varieties. This makes complete control of chocolate spot unlikely. It should however, be possible to improve current levels of disease control through the integration of the factors identified in the study.

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