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Ecology of Food and Nutrition Volume 19, 1986 - Issue 2
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Original Articles

Combinations of foods and their compatibility

Anja C. Niewind Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
,
Magdalena Krondl Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
&
Tena Van't Foort Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada
Pages 131-139 | Received 25 Apr 1985, Accepted 03 Mar 1986, Published online: 31 Aug 2010

Citations (5)

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Read on this site (1)

Daisy Lau. (2008) Role of Food Perceptions in Food Selection of the Elderly. Journal of Nutrition For the Elderly 27:3-4, pages 221-246.
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Articles from other publishers (4)

Xu Hui, A. Dhanalakshmi & Mao Jiguang. (2018) Food Culture of Wenzhou/Zhejiang and South India - A Comparative Study. International Journal of Engineering and Management Research 8:5, pages 120-130.
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Michael A. Nestrud, John M. Ennis & Harry T. Lawless. (2012) A group level validation of the supercombinatorality property: Finding high-quality ingredient combinations using pairwise information. Food Quality and Preference 25:1, pages 23-28.
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MICHAEL A. NESTRUD, JOHN M. ENNIS, CHARLES M. FAYLE, DANIEL M. ENNIS & HARRY T. LAWLESS. (2011) VALIDATING A GRAPH THEORETIC SCREENING APPROACH TO FOOD ITEM COMBINATIONS. Journal of Sensory Studies 26:5, pages 331-338.
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Richard Ahlström, John C. Baird & Inger Jonsson. (1990) School children's preferences for food combinations. Food Quality and Preference 2:3, pages 155-165.
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