Case report
Edible identities: Food as cultural heritage : book review
R. E. Black
Full text: english pdf 73 Kb
page 399-400
downloads: 546
cite
APA 6th Edition
Black, R.E. (2015). Edible identities: Food as cultural heritage : book review. Tourism: An International Interdisciplinary Journal, 63 (3), 399-400. Retrieved from https://hrcak.srce.hr/145695
MLA 8th Edition
Black, R. E.. "Edible identities: Food as cultural heritage : book review." Tourism: An International Interdisciplinary Journal, vol. 63, no. 3, 2015, pp. 399-400. https://hrcak.srce.hr/145695. Accessed 25 Nov. 2024.
Chicago 17th Edition
Black, R. E.. "Edible identities: Food as cultural heritage : book review." Tourism: An International Interdisciplinary Journal 63, no. 3 (2015): 399-400. https://hrcak.srce.hr/145695
Harvard
Black, R.E. (2015). 'Edible identities: Food as cultural heritage : book review', Tourism: An International Interdisciplinary Journal, 63(3), pp. 399-400. Available at: https://hrcak.srce.hr/145695 (Accessed 25 November 2024)
Vancouver
Black RE. Edible identities: Food as cultural heritage : book review. Tourism: An International Interdisciplinary Journal [Internet]. 2015 [cited 2024 November 25];63(3):399-400. Available from: https://hrcak.srce.hr/145695
IEEE
R.E. Black, "Edible identities: Food as cultural heritage : book review", Tourism: An International Interdisciplinary Journal, vol.63, no. 3, pp. 399-400, 2015. [Online]. Available: https://hrcak.srce.hr/145695. [Accessed: 25 November 2024]
Abstract
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Hrčak ID:
145695
URI
https://hrcak.srce.hr/145695
Publication date:
25.9.2015.
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