Standard
Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. / Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne.
Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 363-366.
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › fagfællebedømt
Harvard
Owusu, M, Petersen, MA & Heimdal, H 2010, Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. i I Blank, M Wüst & C Yeretzian (red), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, s. 363-366, The 12th International Weurman Flavour Research Symposium, Interlaken, Schweiz, 01/07/2008.
APA
Owusu, M., Petersen, M. A., & Heimdal, H. (2010). Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. I I. Blank, M. Wüst, & C. Yeretzian (red.), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (s. 363-366). Zurich University of Applied Sciences.
Vancouver
Owusu M, Petersen MA, Heimdal H. Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. I Blank I, Wüst M, Yeretzian C, red., Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences. 2010. s. 363-366
Author
Owusu, Margaret ; Petersen, Mikael Agerlin ; Heimdal, Hanne. / Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. red. / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. s. 363-366
Bibtex
@inproceedings{a545f6a006bd4b8cab93810e0bbcff5a,
title = "Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types",
author = "Margaret Owusu and Petersen, {Mikael Agerlin} and Hanne Heimdal",
year = "2010",
language = "English",
isbn = "978-3-905745-19-1",
pages = "363--366",
editor = "Imre Blank and Matthias W{\"u}st and Chahan Yeretzian",
booktitle = "Expression of multidisciplinary flavour science",
publisher = "Zurich University of Applied Sciences",
note = "null ; Conference date: 01-07-2008 Through 04-07-2008",
}
RIS
TY - GEN
T1 - Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types
AU - Owusu, Margaret
AU - Petersen, Mikael Agerlin
AU - Heimdal, Hanne
N1 - Conference code: 12
PY - 2010
Y1 - 2010
M3 - Article in proceedings
SN - 978-3-905745-19-1
SP - 363
EP - 366
BT - Expression of multidisciplinary flavour science
A2 - Blank, Imre
A2 - Wüst, Matthias
A2 - Yeretzian, Chahan
PB - Zurich University of Applied Sciences
Y2 - 1 July 2008 through 4 July 2008
ER -
