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)

Original language	English
Title of host publication	Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008
Editors	Imre Blank, Matthias Wüst, Chahan Yeretzian
Number of pages	4
Publisher	Zurich University of Applied Sciences
Publication date	2010
Pages	363-366
ISBN (Print)	978-3-905745-19-1
Publication status	Published - 2010
Event	The 12th International Weurman Flavour Research Symposium - Interlaken, Switzerland Duration: 1 Jul 2008 → 4 Jul 2008 Conference number: 12

Conference

Conference	The 12th International Weurman Flavour Research Symposium
Number	12
Country/Territory	Switzerland
City	Interlaken
Period	01/07/2008 → 04/07/2008

Access to Document

Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation typesSubmitted manuscript, 118 KB

Cite this

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. ed. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. p. 363-366.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Owusu, M, Petersen, MA & Heimdal, H 2010, Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, pp. 363-366, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 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. editor / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. pp. 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 -