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EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE

✍ Scribed by MARGARET OWUSU; MIKAEL AGERLIN PETERSEN; HANNE HEIMDAL

Book ID: 111340972
Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 863 KB
Volume: 36
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.2011.00602.x

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