- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Bibliographic citation
-
High-Quality End-of-Line Packaging Solution Protects Cocoa Powder ; number:2 ; year:2010
International food marketing & technology ; Heft 2 (2010)
- Classification
-
Technische Chemie
- URN
-
urn:nbn:de:101:1-20100415287
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:30 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Other Objects (12)
Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties
New Method in the manufacture of chocolate, cocoa powder and confectionery
Improvement of cocoa powder properties through ultrasonic- and microwave-assisted alkalization
Cocoa bean shell waste as potential raw material for dietary fiber powder
Cocoa Production
Learning Cocoa
Cocoa-Kochbuch
cocoa barometer
Cocoa barometer
Gene expression changes by high-polyphenols cocoa powder intake: a randomized crossover clinical study
Flavan-3-ol fraction from cocoa powder promotes mitochondrial biogenesis in skeletal muscle in mice
the International Cocoa Agreement and the World Cocoa Economy
Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties
New Method in the manufacture of chocolate, cocoa powder and confectionery
Improvement of cocoa powder properties through ultrasonic- and microwave-assisted alkalization
Cocoa bean shell waste as potential raw material for dietary fiber powder
Cocoa Production
Learning Cocoa
Cocoa-Kochbuch
cocoa barometer
Cocoa barometer
Gene expression changes by high-polyphenols cocoa powder intake: a randomized crossover clinical study
Flavan-3-ol fraction from cocoa powder promotes mitochondrial biogenesis in skeletal muscle in mice
the International Cocoa Agreement and the World Cocoa Economy
Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties
New Method in the manufacture of chocolate, cocoa powder and confectionery
Improvement of cocoa powder properties through ultrasonic- and microwave-assisted alkalization
Cocoa bean shell waste as potential raw material for dietary fiber powder
Cocoa Production
Learning Cocoa
Cocoa-Kochbuch
cocoa barometer
Cocoa barometer
Gene expression changes by high-polyphenols cocoa powder intake: a randomized crossover clinical study
Flavan-3-ol fraction from cocoa powder promotes mitochondrial biogenesis in skeletal muscle in mice