Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ullrich, Lisa | - |
| dc.contributor.author | Neien, Silva | - |
| dc.contributor.author | Chatelain, Karin | - |
| dc.contributor.author | Kneubühl, Markus | - |
| dc.contributor.author | Hühn, Tilo | - |
| dc.contributor.author | Steinhaus, Martin | - |
| dc.contributor.author | Chetschik, Irene | - |
| dc.date.accessioned | 2022-03-02T14:06:53Z | - |
| dc.date.available | 2022-03-02T14:06:53Z | - |
| dc.date.issued | 2021-12-21 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/24431 | - |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology | de_CH |
| dc.type | Konferenz: Sonstiges | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| zhaw.conference.details | International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Keine Begutachtung | de_CH |
| zhaw.webfeed | LM-Chemie | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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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.
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