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Vegetable products as HACCP system’s subject in modern gastronomy

Author(s): Anna Gramza-Michałowska | Józef Korczak
Western Tourists Perception of Malaysian Gastronomic Products

Author(s): Mohd Hairi Jalis | Mohd Salehuddin Mohd Zahari | Muhammad Izzat | Zulhan Othman
Actitud hacia la gastronomía local de los turistas: dimensiones y segmentación de mercado

Author(s): Clemente Ricolfe, José Serafín | Roig Merino, Bernat | Valencia Marzo, Sara | Rabadán Ferrandis, Mª Teresa | Martínez Rodríguez, Cristina
Gastronomía típica Margariteña como atractivo turístico del Municipio Mariño Estado Nueva Esparta

Author(s): Medina, María | Ontón, Silvia | Lunar Leandro, Rafael Antonio
A gastronomia eslava em Irati como possibilidade de atrativo turístico

Author(s): Turra Grechinsk, Paula | Fabíula Cardozo, Poliana
MAGICAL PROPERTIES OF CERTAIN PLANTS IN THE CULTURAL TRADITION OF BANAT

Author(s): I.PETROMAN | S. JAFARABADI ASHTIANI | E. CAZAN | CORNELIA PETROMAN | V. LALA
Gastronomy: An Opportunity for Malaysian Culinary Educators

Author(s): Mohd Salehuddin Mohd Zahari | Mohd Hairi Jalis | Muhammad Izzat Zulfifly | Salleh Mohd Radzi | Zulhan Othman
Geografias do mundo imaginário

Author(s): Maria Fernanda Alegria
PRODUCT DESIGN DECISIONS FOR DEVELOPING NEW TOURIST DESTINATIONS: THE CASE OF RHODOPI MOUNTAIN

Author(s): Chris A. Vassiliadis | George J. Siomkos | Aikaterini Vassilikopoulou | John Mylonakis
Culturalism: From idea to unconscious presupposition

Author(s): Eriksen Jens-Martin | Stjernfelt Frederik
MOLECULAR GASTRONOMY IN FUNCTION OF SCIENTIFIC IMPLEMENTATION IN PRACTICE

Author(s): Ivanovic Slobodan | Kresimir Mikinac | Luka Perman
CNAPS VII - CIRCULATING NUCLEIC ACIDS IN PLASMA AND SERUM

Author(s): Guest Editor: Damián García-Olmo, Spain
Growth Rate, Slaughter Traits and Meat Quality of Lambs of Three Alpine Sheep Breeds

Author(s): Erika Pellattiero | Alessio Cecchinato | Massimo De Marchi | Mauro Penasa | Nicola Tormen | Stefano Schiavon | Martino Cassandro | Giovanni Bittante

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