Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Gloess, Alexia N. | - |
| dc.contributor.author | Vietri, Anita | - |
| dc.contributor.author | Bongers, Sandra | - |
| dc.contributor.author | Koziorowski, Thomas | - |
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.date.accessioned | 2018-04-25T13:53:38Z | - |
| dc.date.available | 2018-04-25T13:53:38Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5578 | - |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | Exploring the impact of the time-temperature roasting profile on the flavor of coffee | 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 Chemie und Biotechnologie (ICBT) | de_CH |
| zhaw.conference.details | Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010 | 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 |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Gloess, A. N., Vietri, A., Bongers, S., Koziorowski, T., & Yeretzian, C. (2010). Exploring the impact of the time-temperature roasting profile on the flavor of coffee. Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.
Gloess, A.N. et al. (2010) ‘Exploring the impact of the time-temperature roasting profile on the flavor of coffee’, in Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.
A. N. Gloess, A. Vietri, S. Bongers, T. Koziorowski, and C. Yeretzian, “Exploring the impact of the time-temperature roasting profile on the flavor of coffee,” in Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010, 2010.
GLOESS, Alexia N., Anita VIETRI, Sandra BONGERS, Thomas KOZIOROWSKI und Chahan YERETZIAN, 2010. Exploring the impact of the time-temperature roasting profile on the flavor of coffee. In: Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010. Conference presentation. 2010
Gloess, Alexia N., Anita Vietri, Sandra Bongers, Thomas Koziorowski, and Chahan Yeretzian. 2010. “Exploring the Impact of the Time-Temperature Roasting Profile on the Flavor of Coffee.” Conference presentation. In Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010.
Gloess, Alexia N., et al. “Exploring the Impact of the Time-Temperature Roasting Profile on the Flavor of Coffee.” Fall Meeting of the Swiss Chemical Society, Zurich, 16 September 2010, 2010.
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