Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

✍ Scribed by Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne

• Book ID: 118250599
• Publisher: Springer-Verlag
• Year: 2011
• Tongue: English
• Weight: 351 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1155
• DOI: 10.1007/s13197-011-0420-2