Pouring it down the side of the glass is indeed the best method. The first sentence of the abstract reads… “Pouring champagne into a glass is far from being consequenceless with regard to its dissolved CO2 concentration”. “On the Losses of Dissolved CO2 during Champagne Serving”. Gerard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Herv Pron, [...]
New review on protein analysis
If you have an interest in protein determinations this new review might be of interest to you. Very topical after the recent melamine scares. It is very important to us given the importance of protein content as one of the main factors determining the suitability of wheat flour for our chosen end-use. Total Protein Methods [...]
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