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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat (3662) beef (1136) Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) amino acids, peptides and proteins (29753) proteins (23740) carbohydrates (23127) sugars (11442) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) beef (1136) foods (19982) sauces (185) beverages (2857) alcoholic beverages (1703) wines (1276) red wines (438) fermented foods (2609) wines (1272) red wines (437) product quality (18080) sensory properties (4680) mouthfeel (126) odors (1816) flavor (2002) astringency (110) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) food processing (5550) cooking (1491) foods (20022) sauces (185) beverages (2857) alcoholic beverages (1703) wines (1276) red wines (438) fermented foods (2609) wines (1272) red wines (437) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) amino acids, peptides and proteins (29751) proteins (23738) carbohydrates (23127) sugars (11442) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) aromatic acids (3437) benzoic acids (3215) phenolic acids (3024) tannins (667) organic compounds (57444) esters (5843) aromatic compounds (11724) aromatic acids (3437) benzoic acids (3215) phenolic acids (3024) tannins (667) phenolic compounds (9245) tannins (667) phenolic acids (3024) tannins (667) organic acids and salts (17608) aromatic acids (3437) benzoic acids (3215) phenolic acids (3024) tannins (667) volatile compounds (2422) odor compounds (674) chemistry (84737) chemical composition (25538) analytical chemistry (19151) analytical methods (16695) chromatography (6699) gas chromatography (1859) liquid chromatography (3824) high performance liquid chromatography (2866) physical chemistry (19414) phase transition (2960) evaporation (899) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) analytical methods (16690) chromatography (6699) gas chromatography (1859) liquid chromatography (3824) high performance liquid chromatography (2866) research (30526) research methods (29174) sensory evaluation (1238) technology (49139) processing technology (28127) evaporation (899) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Beef stock reduction with red wine – Effects of preparation method and wine characteristics Author(s) of Article: Will be identified in next release Citation: Food chemistry 2011 v.126 no.1 pp. 183-196 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=553478 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 159284
