Beef stock reduction with red wine - effects of preparation method and wine characteristics - Resultat

Beef stock reduction with red wine - effects of preparation method and wine characteristics

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Pia Snitkjær
Risbo, Jens
Skibsted, Leif Horsfelt
Susan Ebeler
Hildegard Heymann
Kirsty Harmon
Frøst, Michael Bom

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	126
Udgave nummer	1
Sider (fra-til)	183-196
Antal sider	14
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2010.10.096
Status	Udgivet - 2011

ID: 32257833