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Paper

Written Paper

Alcohol retention in food preparation  [1992]

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

استعراض النص الكامل

NOT AVAILABLE
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

المجلة

Journal of the American Dietetic Association (USA)

الرقم التسلسلي المعياري الدولي (ردمد) : 0002-8223

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