Open AccessA Study on the Quality of Demi-glace Sauce Produced with Different Quality and Mixture Ratios of Red Wine
Author(s) -
Choi Soo Keun,
Soojung Han,
JongWook Lee,
Kim hyun young
Publication year - 2011
Publication title -
foodservice industry journal
Language(s) - English
Resource type - Journals
eISSN - 2092-1217
pISSN - 1738-8244
DOI - 10.22509/kfsa.2011.7.1.006
Subject(s) - wine , quality (philosophy) , chemistry , food science , physics , quantum mechanics
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