Chocolate, a mysteriously appealing food

European Journal of Lipid Science and Technology

Volumn 106, Issue 4, 2004, Pages 205-206

  Ollivon, Michel ^a  

^a UNIVERSITÉ PARIS SACLAY   (France)

Author keywords

[No Author keywords available]

Indexed keywords

FAT; OIL; TRIACYLGLYCEROL;

BUTTER; CACAO; CEMENTATION; CORRELATION ANALYSIS; CRYSTALLIZATION; ECOLOGY; EDITORIAL; EMULSION; EUROPE; FOOD; FOOD BIOTECHNOLOGY; MEAT; MELTING POINT; MILK; OXYGEN SATURATION; PRESERVATION; SOLID STATE; STRUCTURE ANALYSIS; THERMODYNAMICS;

THEOBROMA CACAO;

EID: 2442526128     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200490023     Document Type: Editorial

References (1)

1. P. Lonchampt, R. W. Hartel: Fat bloom in chocolate and compound coatings. Eur. J. Lipid Sci. Technol. 106 (2004) 241-274.