The wine and food pairing process: Using culinary and sensory perspectives

Journal of Culinary Science and Technology

Volumn 4, Issue 1, 2006, Pages 101-112

  Harrington, Robert J ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Components; Flavors; Food and wine pairing; Texture

Indexed keywords

EID: 33746821713     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1300/J385v04n01_11     Document Type: Article

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