EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING...

Journal of Food Processing and Preservation 2012 Vol. aop; Iss. aop

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

MARGARET OWUSU, MIKAEL AGERLIN PETERSEN, HANNE HEIMDAL
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Volume:
aop
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1745-4549.2011.00602.x
File:
PDF, 863 KB
english, 2012
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