Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060822 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060822
2 University of Natural Resources and Applied Life Sciences BOKU, Gregor-Mendel-Strasse 33, Muthgasse 18, 1180 Vienna, Austria
klaus.duerrschmid@boku.ac.at
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060822
Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development
K. Dürrschmid1, U. Albrecht1, G. Schleining1, and W. Kneifel2 1 University of Natural Resources and Applied Life Sciences, Department of Food Sciences and Technology, Muthgasse 18, A-1190 Vienna, Austria2 University of Natural Resources and Applied Life Sciences BOKU, Gregor-Mendel-Strasse 33, Muthgasse 18, 1180 Vienna, Austria
klaus.duerrschmid@boku.ac.at
First page of the article
