Farah D. M. H., Zaibunnisa A. H., & Universiti Putra Malaysia. Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide.
Chicago-Zitierstil (17. Ausg.)Farah D. M. H., Zaibunnisa A. H., und Universiti Putra Malaysia. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.
MLA-Zitierstil (9. Ausg.)Farah D. M. H., et al. Optimization of Cocoa Beans Roasting Process Using Response Surface Methodology Based on Concentration of Pyrazine and Acrylamide.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.