The direct effects of wine and cheese characteristics on perceived match

Journal of Foodservice Business Research

Volumn 8, Issue 4, 2006, Pages 37-54

  Harrington, Robert J ^a   Hammond, Rhonda ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Components; Flavors; Perceived match; Texture; Wine and food characteristics; Wine and food pairing

Indexed keywords

EID: 33845622091     PISSN: 15378020     EISSN: 15378039     Source Type: Journal    
DOI: 10.1300/J369v08n04_04     Document Type: Article

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