From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?

Publication details

Journal : International Journal of Gastronomy and Food Science , vol. 9 , p. 75–87 , 2017

International Standard Numbers :
Printed : 1878-450X
Electronic : 1878-4518

Publication type : Academic article

Contributors : Hersleth, Margrethe; Misje, Knut-Espen; Risbo, Jens; Sivertsvik, Morten

Links :
DOI : doi.org/10.1016/j.ijgfs.2017.0...
ARKIV : hdl.handle.net/11250/2484092