http://scholars.ntou.edu.tw/handle/123456789/20084| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Mak, A.H.N. | en_US |
| dc.contributor.author | Richard Ching-Yu Chang | en_US |
| dc.date.accessioned | 2022-01-21T06:15:06Z | - |
| dc.date.available | 2022-01-21T06:15:06Z | - |
| dc.date.issued | 2019-01-24 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/20084 | - |
| dc.description | Albany, Auckland, New Zealand | en_US |
| dc.relation.ispartof | Tourism and Sustainable Development Goals Conference 2019 | en_US |
| dc.title | Developing Sustainable Gastronomy Tourism: A Slow Food Movement Approach | en_US |
| dc.type | conference paper | en_US |
| dc.relation.conference | Tourism and Sustainable Development Goals Conference 2019 | en_US |
| item.cerifentitytype | Publications | - |
| item.openairetype | conference paper | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_5794 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| crisitem.author.dept | Bachelor Degree Program in Ocean Tourism Management | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.dept | College of Maritime Science and Management | - |
| crisitem.author.orcid | 0000-0002-1374-7264 | - |
| crisitem.author.parentorg | College of Maritime Science and Management | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| 顯示於： | 海洋觀光管理學士學位學程(系) | |
在 IR 系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。
