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journal of tourism, hospitality and culinary arts
سال:2017 - دوره:9 - شماره:1
Factors influencing archaeological tourists’ behavioral intentions: A conceptual framework
- صفحه:1-10
Malay Food: Innovate or Perish?
- صفحه:50-63
So close yet so far: Economic accessibility of Mount Kinabalu
- صفحه:11-26
The extrinsic factors affecting food preferences among Generation Y
- صفحه:41-48
Uncang Lemuni sebagai produk Herba Warisan Tradisional
- صفحه:33-40
‘Japaneseness’ as a measurement of culinary authenticity in Hong Kong’s Michelin rated Japanese restaurants
- صفحه:27-32
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