Arama Sonuçları - Daraltılmış: Fricke, Kristina, author. - Technische Universitaet Muenchen (Germany). degree granting institution.SirsiDynix Enterprisehttp://katalog.baskent.edu.tr/client/tr_TR/defaulttr/defaulttr/qf$003dAUTHOR$002509Yazar$002509Fricke$00252C$002bKristina$00252C$002bauthor.$002509Fricke$00252C$002bKristina$00252C$002bauthor.$0026qf$003dAUTHOR$002509Yazar$002509Technische$002bUniversitaet$002bMuenchen$002b$002528Germany$002529.$002bdegree$002bgranting$002binstitution.$002509Technische$002bUniversitaet$002bMuenchen$002b$002528Germany$002529.$002bdegree$002bgranting$002binstitution.$0026ps$003d300;jsessionid=F8B7F717229D57DE2DD3F6E1F5A3F552?2024-06-17T00:35:07ZDifferences in the key flavor compounds of crumb-type milk chocolate and continental milk chocolate with special emphasis on drivers of creaminessent://SD_ILS/0/SD_ILS:6861432024-06-17T00:35:07Z2024-06-17T00:35:07Zby Fricke, Kristina, author.<br/><a href="http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10870060">http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10870060</a><br/>Format: Kitap<br/>