Research Article
Other versions:
- Article InfoArticle Info
- CiteCite
- MetricsMetrics
- CommentComment
- RelatedRelated
- CitedCited
Emirates Journal of Food and Agriculture 35(2): 130-138
doi:
10.9755/ejfa.2023.v35.i2.2943
Received:
08 Apr 2022 | Approved:
17 Oct 2022 | Published:
01 Nov 2022
This article is part of:
Authors
Food Management program, Faculty of Science and Technology, Nakhon Pathom Rajabhat University, 73000, Nakhon Pathom, Thailand, Thailand
Articles by this author in:
CrossRef
|
Google Scholar
Department of Tourism and Professional Chef, Professional Culinary Arts Program, School of Management, Walailak University, 80160, Nakhon Si Thammarat, Thailand, Thailand
Articles by this author in:
CrossRef
|
Google Scholar
Food Technology and Innovation Research Center of Excellence, Walailak University, 80160, Nakhon Si Thammarat, Thailand, Thailand
Articles by this author in:
CrossRef
|
Google Scholar
Conflict of interest
The authors have declared that no competing interests exist.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Subscribe to email alerts for current Article's categories