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Article

Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines

Michael Bom Frøst, Ann C. Noble
Am J Enol Vitic.  2002  53: 275-284  ; DOI: 10.5344/ajev.2002.53.4.275
Michael Bom Frøst
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, 5, DK-1958 Frederiksberg, Denmark
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Ann C. Noble
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Article Information

vol. 53 no. 4

DOI 
https://doi.org/10.5344/ajev.2002.53.4.275

Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 2002.

Copyright & Usage 
Copyright 2002 by the American Society for Enology and Viticulture

Author Information

  1. Michael Bom Frøst and
  2. Ann C. Noble
  1. Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, 5, DK-1958 Frederiksberg, Denmark
  2. Department of Viticulture and Enology, University of California, Davis, CA 95616.
  1. Email: mbf{at}kvl.dk

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Vol 53 Issue 4

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Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines
Michael Bom Frøst, Ann C. Noble
Am J Enol Vitic.  2002  53: 275-284  ; DOI: 10.5344/ajev.2002.53.4.275
Michael Bom Frøst
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, 5, DK-1958 Frederiksberg, Denmark
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Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines
Michael Bom Frøst, Ann C. Noble
Am J Enol Vitic.  2002  53: 275-284  ; DOI: 10.5344/ajev.2002.53.4.275
Michael Bom Frøst
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, 5, DK-1958 Frederiksberg, Denmark
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Ann C. Noble
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