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Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.site/handle/123456789/1210| Title: | Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types |
| Authors: | Owusu, M. Petersen, M. A. Heimdal, H. |
| Keywords: | Aroma;Chocolate;Fermentation;Ghana |
| Issue Date: | 2009 |
| Citation: | Poster presented at the 12th International Flavour Conference, Skiathos Island, Greece |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/1210 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Assessment_Aroma_Chocolate_Produced_Ghanaian_Cocoa_Fermentation_Owusu_et al.pdf | 163.15 kB | Adobe PDF |  View/Open |
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