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Composition of genuine cocoa butter and cocoa butter equivalents.

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MLA
LIPP, M, C SIMONEAU, F ULBERTH, et al. “Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents.” JOURNAL OF FOOD COMPOSITION AND ANALYSIS 14.4 (2001): 399–408. Print.
APA
LIPP, M., SIMONEAU, C., ULBERTH, F., ANKLAM, E., CREWS, C., BRERETON, P., De Greyt, W., et al. (2001). Composition of genuine cocoa butter and cocoa butter equivalents. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 14(4), 399–408.
Chicago author-date
LIPP, M, C SIMONEAU, F ULBERTH, E ANKLAM, C CREWS, P BRERETON, Wim De Greyt, W SCHWACK, and C WIEDMAIER. 2001. “Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents.” Journal of Food Composition and Analysis 14 (4): 399–408.
Chicago author-date (all authors)
LIPP, M, C SIMONEAU, F ULBERTH, E ANKLAM, C CREWS, P BRERETON, Wim De Greyt, W SCHWACK, and C WIEDMAIER. 2001. “Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents.” Journal of Food Composition and Analysis 14 (4): 399–408.
Vancouver
1.
LIPP M, SIMONEAU C, ULBERTH F, ANKLAM E, CREWS C, BRERETON P, et al. Composition of genuine cocoa butter and cocoa butter equivalents. JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2001;14(4):399–408.
IEEE
[1]
M. LIPP et al., “Composition of genuine cocoa butter and cocoa butter equivalents.,” JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 14, no. 4, pp. 399–408, 2001.
@article{169670,
  author       = {LIPP, M and SIMONEAU, C and ULBERTH, F and ANKLAM, E and CREWS, C and BRERETON, P and De Greyt, Wim and SCHWACK, W and WIEDMAIER, C},
  issn         = {0889-1575},
  journal      = {JOURNAL OF FOOD COMPOSITION AND ANALYSIS},
  language     = {eng},
  number       = {4},
  pages        = {399--408},
  title        = {Composition of genuine cocoa butter and cocoa butter equivalents.},
  volume       = {14},
  year         = {2001},
}

Web of Science
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