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                                       Details for article 6 of 13 found articles
 
 
  From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
 
 
Title: From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
Author: Rognså, Guro Helgesdotter
Rathe, Morten
Petersen, Mikael Agerlin
Misje, Knut-Espen
Brüggemann, Dagmar A.
Hersleth, Margrethe
Sivertsvik, Morten
Risbo, Jens
Appeared in: International journal of gastronomy and food science
Paging: Volume 9 (2017) nr. C pages 13 p.
Year: 2017
Contents:
Publisher: Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 6 of 13 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands