| Publication type: | Conference other |
| Type of review: | No review |
| Title: | Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology |
| Authors: | Ullrich, Lisa Neien, Silva Chatelain, Karin Kneubühl, Markus Hühn, Tilo Steinhaus, Martin Chetschik, Irene |
| et. al: | No |
| Conference details: | International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021 |
| Issue Date: | 21-Dec-2021 |
| Language: | English |
| Subject (DDC): | 664: Food technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/24431 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| 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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