Beef stock reduction with red wine - effects of preparation method and wine characteristics

Pia Snitkjær; Jens Risbo; Leif Horsfelt Skibsted; Susan Ebeler; Hildegard  Heymann; Kirsty Harmon; Michael Bom Frøst

doi:10.1016/j.foodchem.2010.10.096

Beef stock reduction with red wine - effects of preparation method and wine characteristics

Pia Snitkjær, Jens Risbo, Leif Horsfelt Skibsted, Susan Ebeler, Hildegard Heymann, Kirsty Harmon, Michael Bom Frøst

Research output: Contribution to journal › Journal article › Research › peer-review

10 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	126
Issue number	1
Pages (from-to)	183-196
Number of pages	14
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2010.10.096
Publication status	Published - 2011

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10.1016/j.foodchem.2010.10.096

Cite this

@article{2fc29f90ff984844a9ce5893cbd3d572,

title = "Beef stock reduction with red wine - effects of preparation method and wine characteristics",

author = "Pia Snitkj{\ae}r and Jens Risbo and Skibsted, {Leif Horsfelt} and Susan Ebeler and Hildegard Heymann and Kirsty Harmon and Fr{\o}st, {Michael Bom}",

year = "2011",

doi = "10.1016/j.foodchem.2010.10.096",

language = "English",

volume = "126",

pages = "183--196",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

number = "1",

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TY - JOUR

T1 - Beef stock reduction with red wine - effects of preparation method and wine characteristics

AU - Snitkjær, Pia

AU - Risbo, Jens

AU - Skibsted, Leif Horsfelt

AU - Ebeler, Susan

AU - Heymann, Hildegard

AU - Harmon, Kirsty

AU - Frøst, Michael Bom

PY - 2011

Y1 - 2011

U2 - 10.1016/j.foodchem.2010.10.096

DO - 10.1016/j.foodchem.2010.10.096

M3 - Journal article

VL - 126

SP - 183

EP - 196

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -