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https://csirspace.foodresearchgh.site/handle/123456789/1212Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Owusu, M. | - |
| dc.contributor.author | Petersen, M. A. | - |
| dc.contributor.author | Heimdal, H. | - |
| dc.date.accessioned | 2018-02-23T13:13:55Z | - |
| dc.date.available | 2018-02-23T13:13:55Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.citation | Poster presented at the 9th Wartbury Symposium on Flavour Chemistry and Biology, Eisenah, Germany | en_US |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1212 | - |
| dc.language.iso | en | en_US |
| dc.subject | Roasting | en_US |
| dc.subject | Conching | en_US |
| dc.subject | Chocolate | en_US |
| dc.subject | Aroma compounds | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Influence of roasting and conching conditions on aroma volatiles of chocolate | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Influence_Roasting_Conching_Conditions_Aroma_Volatiles_Chocolate_Owusu_et al.pdf | 146.31 kB | Adobe PDF |  View/Open |
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