Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Fish restaurants"'
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:
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:
Lohmeyer, Lori
Publikováno v:
Nation's Restaurant News. 10/21/2002, Vol. 36 Issue 42, p8. 2p.
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
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://explore.openaire.eu/search/publication?articleId=doi_________::880eb736584619b116a71f1ef740c1e4
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