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Alcohol retention in food preparation  [1992]

Augustin, J. (Food Research Center, Moscow, ID) Augustin, E. Cutrufelli, R.L. Hagen, S.R. et al.

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Abstract
We conducted this study to document the extent of alcohol lost in food preparation. Six recipes were selected to examine alcohol loss due to various methods of preparation. The preparation methods included applying no heat and refrigerating overnight, adding alcohol to a hot sauce, flaming, oven baking, simmering for a short time, and simmering for a long time
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Other subjects

  • methode
  • bebidas alcoholicas
  • ingredientes
  • metodos
  • ingredient
  • produccion alimentaria
  • coccion
  • production alimentaire
  • boisson alcoolisee
  • cuisson
  • evaporacion
  • evaporation
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Other information

Language : English

Type : Journal Article

In AGRIS since : 1992

Volume : 92

Issue : 4

Start Page : 486

End Page : 488

All titles :

" Alcohol retention in food preparation "