Why data creation is important for ethnic foods
Bibliographic Data
| ID | 5167944 |
|---|---|
| Authors | Dae Young Kwon (0009-0001-7566-2995, Korea Food Research Institute, corresponding author) |
| Year | 2017 |
| Volume | 4 |
| Issue | 4 |
| Pages | 211-212 |
| Publication date | 2017-12-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2017.11.004 |
| OpenAlex | W2769134308 |
| Language | EN |
| Citations received | 4 |
Urban challenges and opportunities to promote sustainable food security through smart cities and the 4th industrial revolution
Tradition and Fermentation Science of prohok, an ethnic fermented fish product of Cambodia
Healthy food traditions of Asia
Buwas Kuning (Yellow Rice) and its Symbolic Functions Among the Sama-Bajau of Malaysia
| Unique citing works | 4 |
|---|---|
| Citations per year | 0,57 |
| Citation span | 2019 - 2020 (2) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 4 |