Pyrazines and organic acids in cocoa : their analysis and effect on chocolate flavour

Holm, Camala Sue (1991) Pyrazines and organic acids in cocoa : their analysis and effect on chocolate flavour. Masters by Research thesis, Queensland University of Technology.

Available via Document Delivery only – contact your library to place a request
If you are the author of this thesis, please contact

Impact and interest:

Citation counts are sourced monthly from Scopus and Web of Science® citation databases.

These databases contain citations from different subsets of available publications and different time periods and thus the citation count from each is usually different. Some works are not in either database and no count is displayed. Scopus includes citations from articles published in 1996 onwards, and Web of Science® generally from 1980 onwards.

Citations counts from the Google Scholar™ indexing service can be viewed at the linked Google Scholar™ search.

ID Code: 35962
Item Type: QUT Thesis (Masters by Research)
Additional Information: Presented to the Department of Chemistry, Faculty of Science, Queensland University of Technology.
Keywords: Cocoa Analysis, Chocolate Analysis, Chocolate Effect of organic acids on, Cacao beans Composition, Pyridazine Analysis, Organic acids Analysis, thesis, masters
Institution: Queensland University of Technology
Copyright Owner: Copyright Camala Sue Holm
Deposited On: 22 Sep 2010 13:03
Last Modified: 09 Feb 2011 13:56

Export: EndNote | Dublin Core | BibTeX

Repository Staff Only: item control page