Results 91 to 100 of about 41,261 (277)
Sistem E-wisata pada Dinas Pariwisata di Kota Pekanbaru Berbasis Android [PDF]
, 2017 The use of smartphones using the android operating system now is greatly improved, this smartphone device can all be done with a variety of embedded applications or that will be downloaded at flatform available. with ease in this android device users can
Andreas, Y. (Yose) +2 more
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Culinary tourism in Egypt: a tourist perspective [PDF]
, 2016 Mona Elmoghazy, Maii Omar
openalex +1 more source
Frontiers in NutritionIntroductionGarlic-flavored light soy sauce is a representative composite seasoning whose taste formation depends not only on fermentation-derived components in light soy sauce but also on the time-dependent transfer of garlic-derived taste substances ...
Ming-Lu Lan +5 more
doaj +1 more source
CULTURAL TRANSLATION OF TRADITIONAL FOOD FROM WEST-JAVA: A MEDIA TO PROMOTE THE TRADITIONAL CUISINE TO THE WORLD [PDF]
, 2017 Indonesia is the largest archipelagic country in the world with a total of 17,054 islands. Each island has different customs, values and habits. As one of the elements of culture,Indonesian culinary is also a pride cultural element.
Amalia, Rosaria Mita
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Determinants Of Culinary Tourism Development In Pomeranian Voivodeship
Journal of Education, Health and Sport, 2017 Charzyński Przemysław, Gonia Alicja, Podgórski Zbigniew, Kruger Agnieszka Anna. Determinants of culinary tourism development in Pomeranian Voivodeship. Journal of Education, Health and Sport. 2017;7(4):665-681. eISSN 2391-8306. DOI http://dx.doi.org/10.5281/zenodo.569048 http://ojs.ukw.edu.pl/index.php/johs/article/view/4429 The journal ...
Przemysław Charzyński +3 more
openaire +4 more sources
Effects of Mulberry Sourdough on Volatile Flavor Compounds in Focaccia Bread
Liang you shipin ke-jiTo compare the effects of mulberry sourdough and commercial yeast on the volatile flavor compounds of bread, this study investigated focaccia bread prepared using five different fermentation methods: red mulberry sourdough, white mulberry sourdough ...
LI Ya-xin +7 more
doaj +1 more source
INTERCULTURALITY – A FACTOR OF TOURISM DEVELOPMENT (PART 1 - GASTRONOMY IN TOURISM, ATTRACTION OR IMPEDIMENT) [PDF]
In order to transmit a culture without altering it, while creating tourism, cultural and religious products, a variety of details must be taken into account regarding the basic tourism services such as accommodations and food.
Babaita Carmen +2 more
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Food Image and Acceptability of Local Cuisine: Exploring Culinary Tourism in Delhi
, 2021 Sandeep Chatterjee, Paramita Suklabaidya
openalex +2 more sources
International Journal of Food ScienceThis study focuses on the technological development of freeze-dried seasoning cubes from traditional Vietnamese fish sauce (60°N), aiming to improve postharvest stability and product versatility.
Van Thinh Pham +2 more
doaj +1 more source