Details
| Originalsprache | Deutsch |
|---|---|
| Seiten (von - bis) | 86-90 |
| Seitenumfang | 5 |
| Fachzeitschrift | Manufacturing Confectioner |
| Jahrgang | 99 |
| Ausgabenummer | August |
| Publikationsstatus | Veröffentlicht - 2019 |
Schlagwörter
- Schokolade, Glanz, Struktur
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The glossy chocolate bar: How can it be attained using the right mould. / Middendorf, Dana; Heinz, V.; Bindrich, U. et al.
in: Manufacturing Confectioner, Jahrgang 99, Nr. August, 2019, S. 86-90.
in: Manufacturing Confectioner, Jahrgang 99, Nr. August, 2019, S. 86-90.
Publikation: Beitrag in Fachzeitschrift › Artikel › Transfer
Middendorf, D, Heinz, V, Bindrich, U & Franke, K 2019, 'The glossy chocolate bar: How can it be attained using the right mould', Manufacturing Confectioner, Jg. 99, Nr. August, S. 86-90.
Middendorf, D., Heinz, V., Bindrich, U., & Franke, K. (2019). The glossy chocolate bar: How can it be attained using the right mould. Manufacturing Confectioner, 99(August), 86-90.
Middendorf D, Heinz V, Bindrich U, Franke K. The glossy chocolate bar: How can it be attained using the right mould. Manufacturing Confectioner. 2019;99(August):86-90.
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title = "The glossy chocolate bar: How can it be attained using the right mould",
keywords = "Schokolade, Glanz, Struktur",
author = "Dana Middendorf and V. Heinz and U. Bindrich and K. Franke",
year = "2019",
language = "Deutsch",
volume = "99",
pages = "86--90",
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}
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TY - JOUR
T1 - The glossy chocolate bar: How can it be attained using the right mould
AU - Middendorf, Dana
AU - Heinz, V.
AU - Bindrich, U.
AU - Franke, K.
PY - 2019
Y1 - 2019
KW - Schokolade
KW - Glanz
KW - Struktur
M3 - Artikel
VL - 99
SP - 86
EP - 90
JO - Manufacturing Confectioner
JF - Manufacturing Confectioner
SN - 0025-2573
IS - August
ER -