Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

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 proceedingArticle in proceedingsResearchpeer-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 -

ID: 32643472