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. ed. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. p. 363-366.
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Harvard
Owusu, M, Petersen, MA & Heimdal, H 2010, Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, pp. 363-366, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 01/07/2008.
APA
Owusu, M., Petersen, M. A., & Heimdal, H. (2010). Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. In I. Blank, M. Wüst, & C. Yeretzian (Eds.), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (pp. 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. In Blank I, Wüst M, Yeretzian C, editors, Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences. 2010. p. 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. editor / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. pp. 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 -