Publikationstyp: | Konferenz: Sonstiges |
Art der Begutachtung: | Keine Begutachtung |
Titel: | Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology |
Autor/-in: | Ullrich, Lisa Neien, Silva Chatelain, Karin Kneubühl, Markus Hühn, Tilo Steinhaus, Martin Chetschik, Irene |
et. al: | No |
Angaben zur Konferenz: | International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021 |
Erscheinungsdatum: | 21-Dez-2021 |
Sprache: | Englisch |
Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
URI: | https://digitalcollection.zhaw.ch/handle/11475/24431 |
Volltext Version: | Publizierte Version |
Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
Departement: | Life Sciences und Facility Management |
Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
Es gibt keine Dateien zu dieser Ressource.
Zur Langanzeige
Ullrich, L., Neien, S., Chatelain, K., Kneubühl, M., Hühn, T., Steinhaus, M., & Chetschik, I. (2021, December 21). Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology. International Chemical Congress of Pacific Basin Societies (Pacifichem), Online, 16-21 December 2021.
Ullrich, L. et al. (2021) ‘Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology’, in International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021.
L. Ullrich et al., “Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology,” in International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021, Dec. 2021.
ULLRICH, Lisa, Silva NEIEN, Karin CHATELAIN, Markus KNEUBÜHL, Tilo HÜHN, Martin STEINHAUS und Irene CHETSCHIK, 2021. Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology. In: International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021. Conference presentation. 21 Dezember 2021
Ullrich, Lisa, Silva Neien, Karin Chatelain, Markus Kneubühl, Tilo Hühn, Martin Steinhaus, and Irene Chetschik. 2021. “Release of Important Chocolate Odorants by Water : Comparison of Traditionally Manufactured Chocolate to Chocolate Manufactured by a Novel Processing Technology.” Conference presentation. In International Chemical Congress of Pacific Basin Societies (Pacifichem), Online, 16-21 December 2021.
Ullrich, Lisa, et al. “Release of Important Chocolate Odorants by Water : Comparison of Traditionally Manufactured Chocolate to Chocolate Manufactured by a Novel Processing Technology.” International Chemical Congress of Pacific Basin Societies (Pacifichem), Online, 16-21 December 2021, 2021.
Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt, soweit nicht anderweitig angezeigt.