Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy (Q63591912)

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Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy
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    Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy (English)
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    Bronwen G. Smith
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    June 2009
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    42
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    5
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    929-937
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