Zobrazeno 1 - 10
of 2 879
pro vyhledávání: '"Fish restaurants"'
Autor:
Nikitchina, Tatiana1 nikitchinati@ukr.net, Manoli, Tatiana2, Miroshnichenko, Olena3, Korkach, Hanna4, Kotuzaki, Olena4, Pambuk, Svetlana5
Publikováno v:
Technology Audit & Production Reserves. 2021, Vol. 6 Issue 3, p33-38. 6p.
Autor:
Tatiana Nikitchina, Tatiana Manoli, Olena Miroshnichenko, Hanna Korkach, Olena Kotuzaki, Svetlana Pambuk
Publikováno v:
Technology Audit and Production Reserves, Vol 6, Iss 3(62), Pp 33-38 (2021)
The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The stu
Autor:
윤태환1 thyoon13@hanmail.net
Publikováno v:
Journal of the Korean Society of Food Culture. 2014, Vol. 29 Issue 6, p585-592. 8p.
Autor:
TOSUN, Şehnaz Yasemin, DOĞRUYOL, Hande, ERKAN, Nuray, KÖSE REİS, İrem, DOĞRUYOL ALADAK, Kadriye Begüm
Publikováno v:
Volume: 6, Issue: 2 137-153
Aydın Gastronomy
Aydın Gastronomy
Bu araştırmada, Sarıyer’de yer alan ve birinci dalga sonrası yeniden açılan balık restoranlarının gıda güvenliği ve halk sağlığı yönünden yönergeye uygun faaliyet gösterip göstermedikleri değerlendirilmiştir. Katılımcılar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::c2e414bd6d975af1caf2ddc3de3d19a1
https://dergipark.org.tr/tr/pub/aydingas/issue/70799/1082468
https://dergipark.org.tr/tr/pub/aydingas/issue/70799/1082468
Publikováno v:
AYDIN GASTRONOMY. 6:137-153
Autor:
Tae-Hwan Yoon
Publikováno v:
Journal of The Korean Society of Food Culture. 29:585-592
The purpose of this article was to research the effects of physical environment on risk perception in customers at raw-fish restaurants in the Northeastern area of Kangwon province, South Korea. In this research, reliability analysis, factor analysis
Publikováno v:
生活科学研究 = Bulletin of Living Science. 36:129-140
元荒川とその周辺の田圃、用水などはかつて川魚資源の宝庫であった。そこから捕獲された淡水魚介類は人々の食生活を彩る食材であった。その食材は伝承された加工・調理によって食
Publikováno v:
Economia Agro-Alimentare, Vol 22, Iss 1 (2020)
This article explores attitudes of hospitality stakeholders (HSs) and consumers towards fish gastronomy in the Czech Republic with an emphasis on traditional recipes and the impact of globalization. For the exploration of HSs’ attitudes, qualitativ
Externí odkaz:
https://doaj.org/article/5d4960fb6696439badf9e2251c73fdbb
Autor:
Greenspan, Dorie
Publikováno v:
Connoisseur; Jul90, Vol. 220 Issue 942, p90-94, 5p, 1 Color Photograph, 14 Black and White Photographs, 1 Map
Publikováno v:
Economia Agro-Alimentare, Vol 22, Iss 1 (2020)
This article explores attitudes of hospitality stakeholders (HSs) and consumers towards fish gastronomy in the Czech Republic with an emphasis on traditional recipes and the impact of globalization. For the exploration of HSs' attitudes, qualitative