Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-2056Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Pedan, Vasilisa | - |
| dc.contributor.author | Jedrys, Katrin | - |
| dc.contributor.author | Weber, Carlo | - |
| dc.date.accessioned | 2018-08-22T14:31:25Z | - |
| dc.date.available | 2018-08-22T14:31:25Z | - |
| dc.date.issued | 2018-03 | - |
| dc.identifier.issn | 0008-1833 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/9354 | - |
| dc.language.iso | en | de_CH |
| dc.publisher | CAMAG | de_CH |
| dc.relation.ispartof | CAMAG Bibliography Service | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | HPTLC | de_CH |
| dc.subject | Cocoa | de_CH |
| dc.subject | Polyphenols | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps | de_CH |
| dc.title.alternative | HPTLC-Bestimmung von Kakaoinhaltsstoffen in den verschiedenen Produktionsstufen der Schokoladeherstellung | 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 Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.21256/zhaw-2056 | - |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| CBS120_E kurz.pdf | 4.71 MB | Adobe PDF |  View/Open | |
| CBS120_D kurz.pdf | 4.71 MB | Adobe PDF |  View/Open |
Show simple item record
Pedan, V., Jedrys, K., & Weber, C. (2018). HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps. CAMAG Bibliography Service. https://doi.org/10.21256/zhaw-2056
Pedan, V., Jedrys, K. and Weber, C. (2018) ‘HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps’, CAMAG Bibliography Service [Preprint]. Available at: https://doi.org/10.21256/zhaw-2056.
V. Pedan, K. Jedrys, and C. Weber, “HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps,” CAMAG Bibliography Service, Mar. 2018, doi: 10.21256/zhaw-2056.
PEDAN, Vasilisa, Katrin JEDRYS und Carlo WEBER, 2018. HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps. CAMAG Bibliography Service. März 2018. DOI 10.21256/zhaw-2056
Pedan, Vasilisa, Katrin Jedrys, and Carlo Weber. 2018. “HPTLC Quantification of Cocoa Ingredients and Their Changes during Different Chocolate Manufacturing Steps.” CAMAG Bibliography Service, March. https://doi.org/10.21256/zhaw-2056.
Pedan, Vasilisa, et al. “HPTLC Quantification of Cocoa Ingredients and Their Changes during Different Chocolate Manufacturing Steps.” CAMAG Bibliography Service, Mar. 2018, https://doi.org/10.21256/zhaw-2056.
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