Ole Mouritsen, Klavs Styrbæk

Bouillon

Appears in

Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

bouillon (Fr. bouilli: cooked) clear soup or stock, based, for example, on meat, poultry, or fish.

© 2014 All rights reserved. Published by Columbia University Press.

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