Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentation

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1085

Full metadata record

DC Field	Value	Language
dc.contributor.author	Owusu, M.	-
dc.contributor.author	Petersen, M. A.	-
dc.contributor.author	Heimdal, H.	-
dc.date.accessioned	2018-02-15T12:39:27Z	-
dc.date.available	2018-02-15T12:39:27Z	-
dc.date.issued	2010	-
dc.identifier.citation	Recent Advances in Food and Flavour Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods and Molecular Biology of Functional Foods, Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, Skiathos, Greece, 25-29 May, 221-223	en_US
dc.identifier.isbn	978-1-84755-201-3	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/1085	-
dc.description.abstract	The aim of the study was to find key odourants in four 'tray chocolates	en_US
dc.language.iso	en	en_US
dc.publisher	The Royal Society of Chemistry	en_US
dc.subject	Chocolate	en_US
dc.subject	Aroma compounds	en_US
dc.subject	Fermentation	en_US
dc.subject	Cocoa beans	en_US
dc.subject	Ghana	en_US
dc.title	Aroma of chocolate produced from tray-fermented cocoa at different stages of fermentation	en_US
dc.type	Other	en_US
Appears in Collections:	Food Research Institute

Files in This Item:

File	Description	Size	Format
Aroma_Chocolate_Produced_Tray_Fermented_Cocoa_Fermentation_Owusu_et al.pdf Restricted Access		2.74 MB	Adobe PDF	View/Open Request a copy

CSIRSpace CSIR Ghana Digital Repository