Results 11 to 20 of about 41,261 (277)
International Journal of Food Properties, 2022 The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun (RBSB) dough and the cooked product were explored. For frozen dough samples, the changes in water distribution, frozen water content, starch crystallinity, layered ...
Qiuyu Wang +6 more
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The Image of Taiwan as a Travel Destination: Perspectives from Mainland China [PDF]
, 2013 This study presents the perceived and projected image of Taiwan as a travel destination from perspectives from Mainland China. The perceived image of Taiwan was examined by interviewing 28 Mainland Chinese; the projected image of Taiwan was investigated ...
Baloglu S. +12 more
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Shipin yu jixie, 2022 Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory profile analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial ...
XIE Cheng-cheng +2 more
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Potensi Wisata Kulineri dan Pendidikan di Pesona Alam Dusun Sendang Kumitir Desa Kembang Arum , Turi, Sleman sebagai Daerah Tujuan Wisatawan [PDF]
, 2017 One of the tourism products in Yogyakarta which is now again a trend and developed is educational tours and culinary tours that can complement other tours such as natural attractions and culture. Because the natural and cultural tourism products are very
Hadi, W. (Wisnu)
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Culinary travel as new approach for cultural tourism [PDF]
Turizam, 2016 TURIZAM; Vol 20, No 1, 2016.
Tomás López-Guzmán +2 more
openaire +2 more sources
Profetik, 2022 Culinary tourism had the most extensive product portfolio and was one of the tourism sectors most affected by the pandemic in Indonesia. The website was a specific communication tool for promoting tourism.
Agustina Multi Purnomo
doaj +1 more source
The Multi-Sensory Landscape as an Inspiration in the Creation of a Tourism Product [PDF]
, 2016 Stimulated by growing competition in the tourism market, the offer available needs to be continuously enhanced, and as a result those doing the development reach out for increasingly sophisticated measures.
Rogowski, Mateusz
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IDENTIFIKASI POTENSI WISATA KULINER DI KOTA PANGKALPINANG
Jurnal Pariwisata Pesona, 2021 The diversity of culinary tourism in Pangkal Pinang makes these culinary specialties have a significant potential to be exploited as supporting services in the development of culinary tourist potential.
Febryola Indra +2 more
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, 2015 The article recounts actions oriented at experiencing and reliving culinary traditions, undertaken by the Local Action Group of the “Mroga” Society for the Local Community Development. The Society operates in five communes: Koluszki, Brzeziny, Dmosin,
Karpińska, Grażyna Ewa
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New Spaces and Forms of Tourism in Experience Economy [PDF]
, 2013 Jedną z najgłośniejszych gospodarczych teorii początku XXI w. jest koncepcja ekonomii doświadczeń B. PINE’A I J. GILMORE’A (1999). Dla branży turystycznej nie jest to nic nowego – od zawsze sprzedaje przecież emocje, przeżycia, marzenia i wspomnienia ...
Stasiak, Andrzej
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