Aktive Facetten Hochschule für Angewandte Wissenschaften Hamburg 2017 Nottelmann, Stephanie Rudolph, Barbara
Autor/in Bisping, Bernward 3 Kadow, Daniel 3 Krabbe, Christina 3 Krähmer, Andrea 3 Nottelmann, Stephanie Rohn, Sascha 3 Rudolph, Barbara Tietz, Fabian 3 von Wallbrunn, Christian 3 Riehn, Katharina 2 Sobotta, Franziska 2 Zug, Katharina 1 alle zeigenListe einklappen
The impact of roasting conditions on the flavor development of cocoa and cocoa-based products Krabbe, Christina Bisping, Bernward Kadow, Daniel Nottelmann, Stephanie Krähmer, Andrea Rohn, Sascha Rudolph, Barbara 2017 - ReposIt
Sensory and GC-O analyses of cocoa and chocolate along the cocoa production chain Nottelmann, Stephanie Bisping, Bernward Kadow, Daniel Krabbe, Christina Krähmer, Andrea Rohn, Sascha Rudolph, Barbara 2017 - ReposIt
Sensory analyses of cocoa and chocolate along the cocoa production chain Nottelmann, Stephanie Bisping, Bernward Kadow, Daniel Krabbe, Christina Krähmer, Andrea Rohn, Sascha Rudolph, Barbara 2017 - ReposIt
