Zobrazeno 1 - 10
of 650
pro vyhledávání: '"COGNAC"'
Autor:
Mathieu, Henry
Publikováno v:
Aroq - Just-Drinks.com (Global News). 2/5/2024, pN.PAG-N.PAG. 1p.
Autor:
Wehring, Olly
Publikováno v:
Aroq - Just-Drinks.com (Global News). 2/3/2022, pN.PAG-N.PAG. 1p.
Autor:
Wehring, Olly
Publikováno v:
Aroq - Just-Drinks.com (Global News). 1/26/2022, pN.PAG-N.PAG. 1p.
Autor:
Wehring, Olly
Publikováno v:
Aroq - Just-Drinks.com (Global News). 10/22/2021, pN.PAG-N.PAG. 1p.
Autor:
Britner, Lucy
Publikováno v:
Aroq - Just-Drinks.com (Global News). 1/21/2020, pN.PAG-N.PAG. 1p.
Publikováno v:
Foods, Vol 13, Iss 1, p 27 (2023)
This work aimed to compare the aroma characteristics of representative brandies with different grades from Yantai (one of the Chinese core production areas) and Cognac and to establish relationships between sensory descriptors and chemical compositio
Externí odkaz:
https://doaj.org/article/44cade8d60794424ae14bfd46f2a442d
Autor:
Sibanda, Thandie
Publikováno v:
Aroq - Just-Drinks.com (Global News). 6/19/2019, pN.PAG-N.PAG. 1p.
Autor:
Britner, Lucy
Publikováno v:
Aroq - Just-Drinks.com (Global News). 2/5/2019, pN.PAG-N.PAG. 1p.
Publikováno v:
Administrative Science Quarterly, 2016 Dec 01. 61(4), 507-707.
Externí odkaz:
https://www.jstor.org/stable/44508528
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 2, Pp 244-253 (2021)
Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify addit
Externí odkaz:
https://doaj.org/article/91e2d60d3940490d873ecd5c8f1c1809