Sustainability Challenges in Food Tourism-Reference-Cited by-同舟云学术

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Sustainability Challenges in Food Tourism

Published:2017-02-17 Issue: Volume: Page:451-481
ISSN:
Container-title:Sustainability Challenges in the Agrofood Sector
language:
Short-container-title:

Author:

Kuang Yeoh Tow¹,Bhat Rajeev²

Affiliation:

1. School of Hospitality, Tourism and Culinary Arts; Taylor's University; Subang Jaya Selangor Malaysia

2. Food Science Department, College of Engineering, Science & Technology (CEST), School of Sciences, Campus - Nabua; Fiji National University; Fiji Islands

Publisher

John Wiley & Sons, Ltd

Reference184 articles.

1. Culinary tourism as a destination attraction: An empirical examination of destinations’ food image;Ab Karim;Journal of Hospitality Marketing and Management,2010

2. Preparation of dried vegetarian soup supplemented with some legumes;Abdel-Haleem;Food and Nutrition Sciences,2014

3. Extension's role with farmers’ markets: Working with farmers, consumers, and communities;Abel;Journal of Extension,1999

4. Japanese consumer preferences for milk certified as good agricultural practice;Aizaki;Animal Science Journal,2013

5. Food safety standards and international supply chain organization: A case study of the Moroccan fruit and vegetable exports;Ait Hou;Food Control,2015

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