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dc.contributor.authorRognså, Guro Helgesdotter
dc.contributor.authorRathe, Morten
dc.contributor.authorPetersen, Mikael Agerlin
dc.contributor.authorMisje, Knut-Espen
dc.contributor.authorBrüggemann, Dagmar Adeline
dc.contributor.authorHersleth, Margrethe
dc.contributor.authorSivertsvik, Morten
dc.contributor.authorRisbo, Jens
dc.date.accessioned2018-02-12T12:18:26Z
dc.date.available2018-02-12T12:18:26Z
dc.date.created2017-08-10T14:25:27Z
dc.date.issued2017
dc.identifier.citationInternational Journal of Gastronomy and Food Science. 2017, 9 75-87.nb_NO
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/11250/2484092
dc.language.isoengnb_NO
dc.titleFrom wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?nb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber75-87nb_NO
dc.source.volume9nb_NO
dc.source.journalInternational Journal of Gastronomy and Food Sciencenb_NO
dc.identifier.doi10.1016/j.ijgfs.2017.06.003
dc.identifier.cristin1485489
dc.relation.projectNofima AS: 201702nb_NO
dc.relation.projectNorges forskningsråd: 262308nb_NO
cristin.unitcode7543,2,4,0
cristin.unitcode7543,3,3,0
cristin.unitnameProsessteknologi
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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