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From wine to hollandaise sauce : Does the nature of the wine or wine reduction influence sensory attributes? / Rognså , Guro Helgesdotter ; Rathe, Morten ; Petersen, Mikael Agerlin; Misje, Knut-Espen ; Brüggemann, Dagmar A.; Hersleth, Margrethe; Sivertsvik, Morten ; Risbo, Jens.
In:
International Journal of Gastronomy and Food Science, Vol. 9, 2017, p. 75-87.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Rognså , GH, Rathe, M
, Petersen, MA, Misje, K-E, Brüggemann, DA, Hersleth, M, Sivertsvik, M
& Risbo, J 2017, '
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?',
International Journal of Gastronomy and Food Science, vol. 9, pp. 75-87.
https://doi.org/10.1016/j.ijgfs.2017.06.003APA
Rognså , G. H., Rathe, M.
, Petersen, M. A., Misje, K-E., Brüggemann, D. A., Hersleth, M., Sivertsvik, M.
, & Risbo, J. (2017).
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? International Journal of Gastronomy and Food Science,
9, 75-87.
https://doi.org/10.1016/j.ijgfs.2017.06.003Vancouver
Rognså GH, Rathe M
, Petersen MA, Misje K-E, Brüggemann DA, Hersleth M et al.
From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? International Journal of Gastronomy and Food Science. 2017;9:75-87.
https://doi.org/10.1016/j.ijgfs.2017.06.003Author
Rognså , Guro Helgesdotter ; Rathe, Morten ; Petersen, Mikael Agerlin ; Misje, Knut-Espen ; Brüggemann, Dagmar A. ; Hersleth, Margrethe ; Sivertsvik, Morten ; Risbo, Jens. / From wine to hollandaise sauce : Does the nature of the wine or wine reduction influence sensory attributes?. In: International Journal of Gastronomy and Food Science. 2017 ; Vol. 9. pp. 75-87.
Bibtex
@article{645535bd647d4db3b53faaa384e7d6cb,
title = "From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?",
author = "Rogns{\aa}, {Guro Helgesdotter} and Morten Rathe and Petersen, {Mikael Agerlin} and Knut-Espen Misje and Br{\"u}ggemann, {Dagmar A.} and Margrethe Hersleth and Morten Sivertsvik and Jens Risbo",
year = "2017",
doi = "10.1016/j.ijgfs.2017.06.003",
language = "English",
volume = "9",
pages = "75--87",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - From wine to hollandaise sauce
T2 - Does the nature of the wine or wine reduction influence sensory attributes?
AU - Rognså , Guro Helgesdotter
AU - Rathe, Morten
AU - Petersen, Mikael Agerlin
AU - Misje, Knut-Espen
AU - Brüggemann, Dagmar A.
AU - Hersleth, Margrethe
AU - Sivertsvik, Morten
AU - Risbo, Jens
PY - 2017
Y1 - 2017
U2 - 10.1016/j.ijgfs.2017.06.003
DO - 10.1016/j.ijgfs.2017.06.003
M3 - Journal article
VL - 9
SP - 75
EP - 87
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
ER -
