Studies of bloom formation using X-ray diffraction from chocolates after long-term storage
- Author
- CEBULA, D. J; ZIEGLEDER, G
Colworth lab., unilever res., Bedford MK44 1LQ, United Kingdom - Source
Fett (Weinheim). = Lipid. 1993, Vol 95, Num 9, pp 340-343 ; ref : 8 ref
- CODEN
- FWTEEG
- ISSN
- 0931-5985
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Wiley-VCH, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Beurre cacao Bonbon au chocolat Conservation aliment Contrôle qualité Entreposage Polymorphisme Température
- Keyword (en)
- Cocoa butter Chocolates Food preservation Quality control Warehousing Polymorphism Temperature
- Keyword (es)
- Manteca cacao Bonbón achocolatado Conservación alimento Control calidad Almacenamiento Polimorfismo Temperatura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B11 Confectionery products and chocolate industries, honey
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3749022
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/lipi.19930950907 
https://dx.doi.org/10.1002/lipi.19930950907
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