Roux reviews to Savoring Savory Flavors

Brandt, Laura A.
February 2003
Prepared Foods;Feb2003, Vol. 172 Issue 2, p40
Trade Publication
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.


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