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AbstractFull Text

The attractiveness of food as tourism product has partly derived from the gastronomic aspect. The ingredients, the preparations, the end products, and the eating circumstances are cultural, educational, and entertaining. However, there is little research empirically demonstrates if there is a...

Author(s)
Roozbeh, B. H.; Ng, S. I.; Boo, H. C.
Publisher
Faculty of Food Science and Technology, Serdang, Malaysia
Citation
International Food Research Journal, 2013, 20, 1, pp 141-146