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Slow Food and Culinary Heritage as European Activities to Promote Traditional and Regional Foods and Dishes

  1. JAROSSOVÁ, Malgorzata Agnieszka. Slow Food and Culinary Heritage as European Activities to Promote Traditional and Regional Foods and Dishes. In Trends and Challenges in the European Business Environment: Trade, International Business and Tourism. International Scientific Conference. Trends and Challenges in the European Business Environment: Trade, International Business and Tourism : Proceedings of the 6th International Scientific Conference, October 17 - 18, 2019 (Mojmírovce, Slovak Republic). - Bratislava : Vydavateľstvo EKONÓM, 2019. ISBN 978-80-225-4646-1, pp. 170-178 CD-ROM. VEGA 1/0543/18
    Ohlasy:
    [1] SIMOCHKO, Tayisiya - BOYKO, Nadiya. Eastern European ethnic food preservation and future sustainable food production. In Nutritional and Health Aspects of Food in Eastern Europe: A Volume in Nutritional and Health Aspects of Traditional and Ethnic Foods, 2021, pp. 265-277. Dostupné na: https://doi.org/10.1016/B978-0-12-811734-7.00013-X., Registrované v: SCOPUS
    RAHIMAH, Hidayati - HAKIM, Luchman - AZRIANINGSIH, Rodiyati. Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin. In Journal of Indonesian Tourism and Development Studies, 2022, E-ISSN 2338-1647, vol. 10, no. 1, pp. 49-57. Dostupné na: DOI: 10.21776/ub.jitode.2022.010.01.07
Počet záznamov: 1  

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