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dc.contributor.author
Bolliger, Stefan
dc.contributor.author
Zeng, Yuantong
dc.contributor.author
Windhab, Erich J.
dc.date.accessioned
2020-06-25T11:23:24Z
dc.date.available
2020-06-25T11:23:24Z
dc.date.issued
1999
dc.identifier.issn
1558-9331
dc.identifier.issn
0003-021X
dc.identifier.other
10.1007/s11746-999-0157-5
dc.identifier.uri
http://hdl.handle.net/20.500.11850/422857
dc.identifier.doi
10.3929/ethz-b-000422857
dc.format
application/pdf
dc.publisher
Springer
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.title
In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy
dc.type
Journal Article
dc.rights.license
In Copyright - Non-Commercial Use Permitted
ethz.journal.title
Journal of the American Oil Chemists' Society
ethz.journal.volume
76
ethz.journal.issue
6
ethz.journal.abbreviated
J. Am. Oil Chem. Soc.
ethz.pages.start
659
ethz.pages.end
667
ethz.version.deposit
publishedVersion
ethz.notes
It was possible to publish this article open access thanks to a Swiss National Licence with the publisher
ethz.publication.status
published
ethz.date.deposited
2020-06-25T11:23:24Z
ethz.source
springer
ethz.eth
yes
ethz.availability
Open access
ethz.rosetta.installDate
2020-06-29T10:14:26Z
ethz.rosetta.lastUpdated
2020-06-29T10:14:26Z
ethz.rosetta.exportRequired
true
ethz.rosetta.versionExported
true
ethz.COinS
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