TITLE

Roux reviews to Savoring Savory Flavors

AUTHOR(S)
Brandt, Laura A.
PUB. DATE
February 2003
SOURCE
Prepared Foods;Feb2003, Vol. 172 Issue 2, p40
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses advantages of the savory flavors used for cooking. Advice related to flavors of the food which is difficult to follow in the industrial setting; Origin of the brown type savory flavors; Type of soups that can be a part of the meal and main course; Impact of adding flavors on the food.
ACCESSION #
9095243

 

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