From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?-Reference-Cited by-同舟云学术

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

Published:2017-10 Issue: Volume:9 Page:75-87
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Rognså Guro Helgesdotter,Rathe Morten,Petersen Mikael Agerlin,Misje Knut-Espen,Brüggemann Dagmar A.,Hersleth Margrethe,Sivertsvik Morten,Risbo Jens

Funder

Research Council of Norway

Norwegian Centres of Expertise – Culinology

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference26 articles.

1. Beeton׳s Book of Household Management;Beeton,1861

2. Carême, M.A., 1854. L′art de la cuisine fraçaise au dix-neuvième siècle (Vol. 3): Elibron Classics. Unabridged facsimile, 2006.

3. Mastering the Art of French Cooking;Child,1961

4. Engelbrecht, K., 2013. Hollandaise Sauce. 〈http://dutchfood.about.com/od/saucesgravies/r/Hollandaise.htm〉. (Accessed 1 March 2014).

5. Le guide culinaire;Escoffier,1921

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Plant-derived seasonings as sodium salt replacers in food;Trends in Food Science & Technology;2020-05

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