Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

Margaret Owusu; Mikael Agerlin Petersen; Hanne Heimdal

Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types

Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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Original language	English
Title of host publication	Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium, Switzerland, 2008
Editors	Imre Blank, Matthias Wüst, Chahan Yeretzian
Number of pages	4
Publisher	Zurich University of Applied Sciences
Publication date	2010
Pages	363-366
ISBN (Print)	978-3-905745-19-1
Publication status	Published - 2010
Event	The 12th International Weurman Flavour Research Symposium - Interlaken, Switzerland Duration: 1 Jul 2008 → 4 Jul 2008 Conference number: 12

Conference

Conference	The 12th International Weurman Flavour Research Symposium
Number	12
Country/Territory	Switzerland
City	Interlaken
Period	01/07/2008 → 04/07/2008

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Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation typesSubmitted manuscript, 118 KB

Cite this

Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. / Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne.

Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. ed. / Imre Blank; Matthias Wüst; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. p. 363-366.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Owusu, M, Petersen, MA & Heimdal, H 2010, Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. in I Blank, M Wüst & C Yeretzian (eds), Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. Zurich University of Applied Sciences, pp. 363-366, The 12th International Weurman Flavour Research Symposium, Interlaken, Switzerland, 01/07/2008.

Owusu, Margaret ; Petersen, Mikael Agerlin ; Heimdal, Hanne. / Assessment of aroma of chocolate produced from two ghanaian cocoa fermentation types. Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008. editor / Imre Blank ; Matthias Wüst ; Chahan Yeretzian. Zurich University of Applied Sciences, 2010. pp. 363-366

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