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Results 1-6 of 6 (Search time: 0.001 seconds).
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Item hits:
Title
Author(s)
Issue Date
Type
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2010
Other
Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentation
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2010
Other
Influence of roasting and conching on aroma volatiles of chocolate
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2010
Other
Aroma of chocolate produced from tray‐fermented cocoa beans at different stages of fermentation
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2009
Other
Influence of roasting and conching conditions on aroma volatiles of chocolate
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2010
Other
Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types
Owusu, M.
;
Petersen, M. A.
;
Heimdal, H.
2009
Other
Discover
Author
6
Heimdal, H.
6
Owusu, M.
Subject
6
Chocolate
4
Fermentation
4
Ghana
3
Aroma compounds
3
Cocoa beans
2
Aroma
2
Conching
2
Roasting
1
Aroma volatiles
1
Aromatic compounds
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Date issued
4
2010
2
2009
Has File(s)
6
true