The cheeseboard in Dutch fine dining restaurants, III: Using the FSC model in finding good cheese-wine combinations: A pilot study with red bacteria cheeses
| Verfasser: | |
|---|---|
| Dokumenttyp: | Artikel |
| Erscheinungsdatum: | 2015 |
| Reihe/Periodikum: | Research in Hospitality Management ; volume 5, issue 2, page 225-227 ; ISSN 2224-3534 2415-5152 |
| Verlag/Hrsg.: |
Informa UK Limited
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| Sprache: | Englisch |
| Permalink: | https://search.fid-benelux.de/Record/base-27427061 |
| Datenquelle: | BASE; Originalkatalog |
| Powered By: | BASE |
| Link(s) : | http://dx.doi.org/10.1080/22243534.2015.11828349 |
