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A RESEARCH NOTE. SYNTHESIS AND AROMA PROPERTIES OF NEW ALKYLOXAZOLES AND ALKYLTHIAZOLES IDENTIFIED IN COCOA BUTTER FROM ROASTED COCOA BEANS = NOTE DE RECHERCHE. SYNTHESE ET PROPRIETES ORGANOLEPTIQUES DE NOUVELLES ALKYLOXAZOLES ET ALKYLTHIAZOLES IDENTIFIEES DANS LE BEURRE DE CACAO PREPARE A PARTIR DE FEVES DE CACAO GRILLEESHO CT; JIN QZ; LEE KN et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1570-1571; BIBL. 12 REF.; TABL.Article

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COMPARISON OF NMR AND DSC METHODS FOR DETERMINING SOLID CONTENT OF FATS = COMPARAISON DE LA RMN ET DE LA CALORIMETRIE DIFFERENTIELLE A BALAYAGE (DSC) POUR LA DETERMINATION DE LA TENEUR EN EXTRAIT SEC DES CORPS GRASLAMBELET P.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 200-202; BIBL. 17 REF.; 1 FIG./3 TABL.Article

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COMPOSITION AND METABOLISM OF LIPIDS IN CALLUS AND SUSPENSION CULTURES OF COCOA BEANS (THEOBROMA CACAO L.) = COMPOSITION ET METABOLISME DES LIPIDES DANS LE CALLUS ET DANS LES CULTURES DE SUSPENSION CELLULAIRES DE FEVES DE CACAO (THEOBROMA CACAO L.)TSAI CHEE HWAY.1981; ; USA; DA. 1981; PP. 1-198; ABS. ENG; BIBL. 127 REF.; TH. : PH. D./CORNELL UNIV./1981/D.A.I. NO. 8129658Thesis

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