Chemico-physical Aspects of Chocolate Processing – A Review-Reference-Cited by-同舟云学术

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Chemico-physical Aspects of Chocolate Processing – A Review

Published:1981-01 Issue:4 Volume:14 Page:269-282
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Paul S. Dimick,Jeanne M. Hoskin

Publisher

Elsevier BV

Subject

General Computer Science

Reference95 articles.

1. Aasted, K. 1941. Investigations on the process of conching. Thesis. Copenhagen, Denmark.

2. Cited in Fincke, 1965;Acker;Zucker-and Süsswarenwirtsch,1956

3. Confectionery Manufacturers Sales and Distribution: 1978;Manuf. Conf.,1979

4. Aylward, F. 1960. Chocolate. Soc. Chem. Ind. Monogr. No. 7.

5. Studies on the volatile components of different varieties of cocoa beans;Bailey;J. Food Sci.,1962

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