Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates (Englisch)
- Neue Suche nach: Żyżelewicz, Dorota
- Neue Suche nach: Żyżelewicz, Dorota
- Neue Suche nach: Oracz, Joanna
- Neue Suche nach: Krysiak, Wiesława
- Neue Suche nach: Budryn, Grażyna
- Neue Suche nach: Nebesny, Ewa
In:
Drying technology
;
35
, 3
; 363-374
;
2017
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ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates
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Beteiligte:Żyżelewicz, Dorota ( Autor:in ) / Oracz, Joanna / Krysiak, Wiesława / Budryn, Grażyna / Nebesny, Ewa
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Erschienen in:Drying technology ; 35, 3 ; 363-374
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Verlag:
- Neue Suche nach: Dekker
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Erscheinungsort:New York, NY [u.a.]
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Erscheinungsdatum:2017
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ISSN:
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ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.13 / 58.13
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5710
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Schlagwörter:
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Klassifikation:
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Datenquelle:
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