The influence of quality of selected wines on the sensory characteristics of lobster bisque, poached breast of chicken, and Coq au vin

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Bell, Donald Arthur

Date Published: 1979

Subjects: Cooking (Wine)

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 3, ix, 156 i.e. 158 pages

Permalink: https://doi.org/doi:10.25335/h9bv-mf16

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