Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chetschik, Irene | - |
| dc.contributor.author | Chatelain, Karin | - |
| dc.date.accessioned | 2021-09-24T13:41:01Z | - |
| dc.date.available | 2021-09-24T13:41:01Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/23187 | - |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels | de_CH |
| dc.type | Konferenz: Sonstiges | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| zhaw.conference.details | 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Keine Begutachtung | de_CH |
| zhaw.webfeed | LM-Chemie | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Chetschik, I., & Chatelain, K. (2021). Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels. 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021.
Chetschik, I. and Chatelain, K. (2021) ‘Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels’, in 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021.
I. Chetschik and K. Chatelain, “Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels,” in 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021, 2021.
CHETSCHIK, Irene und Karin CHATELAIN, 2021. Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels. In: 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021. Conference presentation. 2021
Chetschik, Irene, and Karin Chatelain. 2021. “Decoding the Fine Flavour Properties of Chocolates : Towards a Better Understanding of Fine Aroma Attributes and the Development of Standardised Training Samples for Sensory Panels.” Conference presentation. In 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021.
Chetschik, Irene, and Karin Chatelain. “Decoding the Fine Flavour Properties of Chocolates : Towards a Better Understanding of Fine Aroma Attributes and the Development of Standardised Training Samples for Sensory Panels.” 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021, 2021.
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