dc.contributor.author | Rognså, Guro Helgesdotter | |
dc.contributor.author | Rathe, Morten | |
dc.contributor.author | Petersen, Mikael Agerlin | |
dc.contributor.author | Misje, Knut-Espen | |
dc.contributor.author | Brüggemann, Dagmar Adeline | |
dc.contributor.author | Hersleth, Margrethe | |
dc.contributor.author | Sivertsvik, Morten | |
dc.contributor.author | Risbo, Jens | |
dc.date.accessioned | 2018-02-12T12:18:26Z | |
dc.date.available | 2018-02-12T12:18:26Z | |
dc.date.created | 2017-08-10T14:25:27Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | International Journal of Gastronomy and Food Science. 2017, 9 75-87. | nb_NO |
dc.identifier.issn | 1878-450X | |
dc.identifier.uri | http://hdl.handle.net/11250/2484092 | |
dc.language.iso | eng | nb_NO |
dc.title | From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 75-87 | nb_NO |
dc.source.volume | 9 | nb_NO |
dc.source.journal | International Journal of Gastronomy and Food Science | nb_NO |
dc.identifier.doi | 10.1016/j.ijgfs.2017.06.003 | |
dc.identifier.cristin | 1485489 | |
dc.relation.project | Nofima AS: 201702 | nb_NO |
dc.relation.project | Norges forskningsråd: 262308 | nb_NO |
cristin.unitcode | 7543,2,4,0 | |
cristin.unitcode | 7543,3,3,0 | |
cristin.unitname | Prosessteknologi | |
cristin.unitname | Sensorikk, forbruker og innovasjon | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 | |