Gastronomy Experiential Traits and Their Effects on Intentions for Recommendation: A Fuzzy Set Approach

AuthID
 P-00R-FRD
3
Author(s)
Kim, S
·
Tipo de Documento
Article
Year published
2020
Publicado
in INTERNATIONAL JOURNAL OF TOURISM RESEARCH, ISSN: 1099-2340
Volume: 22, Número: 3, Páginas: 351-363 (13)
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Scopus®
Crossref®20
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Publication Identifiers
SCOPUS: 2-s2.0-85076734382
Wos: WOS:000502648900001
Source Identifiers
ISSN: 1099-2340
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