Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Schlüter, Ansgar | - |
| dc.contributor.author | Hühn, Tilo | - |
| dc.contributor.author | Kneubühl, Markus | - |
| dc.contributor.author | Chatelain, Karin | - |
| dc.contributor.author | Rohn, Sascha | - |
| dc.contributor.author | Chetschik, Irene | - |
| dc.date.accessioned | 2023-03-20T15:07:29Z | - |
| dc.date.available | 2023-03-20T15:07:29Z | - |
| dc.date.issued | 2022-09-15 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/27414 | - |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Moist incubation | de_CH |
| dc.subject | Aroma | de_CH |
| dc.subject | Chocolate | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans | 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 | 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | 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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Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2022, September 15). Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
Schlüter, A. et al. (2022) ‘Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans’, in 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
A. Schlüter, T. Hühn, M. Kneubühl, K. Chatelain, S. Rohn, and I. Chetschik, “Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans,” in 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022, Sep. 2022.
SCHLÜTER, Ansgar, Tilo HÜHN, Markus KNEUBÜHL, Karin CHATELAIN, Sascha ROHN und Irene CHETSCHIK, 2022. Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. In: 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022. Conference presentation. 15 September 2022
Schlüter, Ansgar, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, and Irene Chetschik. 2022. “Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.” Conference presentation. In 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
Schlüter, Ansgar, et al. “Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.” 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022, 2022.
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