Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Wieland, Flurin | - |
| dc.contributor.author | Glöss, Alexia | - |
| dc.contributor.author | Keller, Marco | - |
| dc.contributor.author | Wetzel, Andreas | - |
| dc.contributor.author | Schenker, Stefan | - |
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.date.accessioned | 2018-11-05T14:49:56Z | - |
| dc.date.available | 2018-11-05T14:49:56Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.issn | 1461-4642 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/12549 | - |
| dc.language.iso | en | de_CH |
| dc.publisher | Russell | de_CH |
| dc.relation.ispartof | New Food | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | Progress on coffee roasting : a process control tool for a consistent roast degree-roas after roast | de_CH |
| dc.type | Beitrag in Magazin oder Zeitung | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 3 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 26 | de_CH |
| zhaw.pages.start | 22 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 15 | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Wieland, F., Glöss, A., Keller, M., Wetzel, A., Schenker, S., & Yeretzian, C. (2012). Progress on coffee roasting : a process control tool for a consistent roast degree-roas after roast. New Food, 15(3), 22–26.
Wieland, F. et al. (2012) ‘Progress on coffee roasting : a process control tool for a consistent roast degree-roas after roast’, New Food, 15(3), pp. 22–26.
F. Wieland, A. Glöss, M. Keller, A. Wetzel, S. Schenker, and C. Yeretzian, “Progress on coffee roasting : a process control tool for a consistent roast degree-roas after roast,” New Food, vol. 15, no. 3, pp. 22–26, 2012.
WIELAND, Flurin, Alexia GLÖSS, Marco KELLER, Andreas WETZEL, Stefan SCHENKER und Chahan YERETZIAN, 2012. Progress on coffee roasting : a process control tool for a consistent roast degree-roas after roast. New Food. 2012. Bd. 15, Nr. 3, S. 22–26
Wieland, Flurin, Alexia Glöss, Marco Keller, Andreas Wetzel, Stefan Schenker, and Chahan Yeretzian. 2012. “Progress on Coffee Roasting : A Process Control Tool for a Consistent Roast Degree-Roas after Roast.” New Food 15 (3): 22–26.
Wieland, Flurin, et al. “Progress on Coffee Roasting : A Process Control Tool for a Consistent Roast Degree-Roas after Roast.” New Food, vol. 15, no. 3, 2012, pp. 22–26.
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