Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

Margaret Owusu; Mikael Agerlin Petersen; Hanne Heimdal

Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal

953 Downloads (Pure)

Originalsprog	Engelsk
Titel	Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008
Redaktører	Imre Blank, Matthias Wüst, Chahan Yeretzian
Antal sider	4
Forlag	Zurich University of Applied Sciences
Publikationsdato	2010
Sider	363-366
ISBN (Trykt)	978-3-905745-19-1
Status	Udgivet - 2010
Begivenhed	The 12th International Weurman Flavour Research Symposium - Interlaken, Schweiz Varighed: 1 jul. 2008 → 4 jul. 2008 Konferencens nummer: 12

Konference

Konference	The 12th International Weurman Flavour Research Symposium
Nummer	12
Land/Område	Schweiz
By	Interlaken
Periode	01/07/2008 → 04/07/2008

Adgang til dokumentet

Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation typesIndsendt manuskript, 118 KB

Citationsformater

Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. / Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne.

Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 363-366.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Owusu, M, Petersen, MA & Heimdal, H 2010, Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. i I Blank, M Wüst & C Yeretzian (red), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, s. 363-366, The 12th International Weurman Flavour Research Symposium, Interlaken, Schweiz, 01/07/2008.

Owusu, Margaret ; Petersen, Mikael Agerlin ; Heimdal, Hanne. / Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 363-366

@inproceedings{a545f6a006bd4b8cab93810e0bbcff5a,

title = "Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types",

author = "Margaret Owusu and Petersen, {Mikael Agerlin} and Hanne Heimdal",

year = "2010",

language = "English",

isbn = "978-3-905745-19-1",

pages = "363--366",

editor = "Imre Blank and Matthias W{\"u}st and Chahan Yeretzian",

booktitle = "Expression of multidisciplinary flavour science",

publisher = "Zurich University of Applied Sciences",

note = "The 12th International Weurman Flavour Research Symposium ; Conference date: 01-07-2008 Through 04-07-2008",

}

TY - GEN

T1 - Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

AU - Owusu, Margaret

AU - Petersen, Mikael Agerlin

AU - Heimdal, Hanne

N1 - Conference code: 12

PY - 2010

Y1 - 2010

M3 - Article in proceedings

SN - 978-3-905745-19-1

SP - 363

EP - 366

BT - Expression of multidisciplinary flavour science

A2 - Blank, Imre

A2 - Wüst, Matthias

A2 - Yeretzian, Chahan

PB - Zurich University of Applied Sciences

T2 - The 12th International Weurman Flavour Research Symposium

Y2 - 1 July 2008 through 4 July 2008

ER -