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Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

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Chicago
Delbaere, Claudia, Frédéric Depypere, Nathalie De Clercq, Sara De Pelsmaeker, Renata Januszewska, Xavier Gellynck, and Koen Dewettinck. 2010. “Effects of Low- and High-temperature Storage on Oil Migration and Fat Bloom Development in Filled Chocolates.” In Schoko-Technik, Zusammenfassungen.
APA
Delbaere, C., Depypere, F., De Clercq, N., De Pelsmaeker, S., Januszewska, R., Gellynck, X., & Dewettinck, K. (2010). Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates. Schoko-Technik, Zusammenfassungen. Presented at the Schoko-Technik 2010.
Vancouver
1.
Delbaere C, Depypere F, De Clercq N, De Pelsmaeker S, Januszewska R, Gellynck X, et al. Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates. Schoko-Technik, Zusammenfassungen. 2010.
MLA
Delbaere, Claudia, Frédéric Depypere, Nathalie De Clercq, et al. “Effects of Low- and High-temperature Storage on Oil Migration and Fat Bloom Development in Filled Chocolates.” Schoko-Technik, Zusammenfassungen. 2010. Print.
@inproceedings{6964581,
  author       = {Delbaere, Claudia and Depypere, Fr{\'e}d{\'e}ric and De Clercq, Nathalie and De Pelsmaeker, Sara and Januszewska, Renata and Gellynck, Xavier and Dewettinck, Koen},
  booktitle    = {Schoko-Technik, Zusammenfassungen},
  language     = {eng},
  location     = {K{\"o}ln, Germany},
  title        = {Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates},
  year         = {2010},
}