| 000 | 01103nam a22002657a 4500 | ||
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| 003 | OSt | ||
| 005 | 20250924192915.0 | ||
| 008 | 240830b ||||| |||| 00| 0 eng d | ||
| 040 | _c0 | ||
| 082 | _aDPer 647.94068 In821 January-December 2019 v. 20 n. 1-4 | ||
| 100 |
_aKim, Jooho. _eauthor. _959616 |
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| 245 |
_aFactors affecting consumption of raw or undercooked foods in restaurants / _cJooho Kim, Barbara Almanza, Sandra Sydnor, Richard Ghiselli, and Jay Neal. |
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| 260 |
_aUnited Kingdom ; _bTaylor & Francis Group , _cJuly-September 2019. |
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| 300 |
_aVolume 20, pages 281-300 : _billustration ; _c25 cm. |
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| 500 | _aInternational Journal of Hospitality & Tourism Administration, vol. 20, no. 3, pages 281-300, July-September 2019. | ||
| 650 | 0 |
_aRestaurant _93224 |
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| 650 | 0 |
_aRisky food. _964775 |
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| 650 | 0 |
_aCultural norm. _964776 |
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| 700 |
_aKim, Jooho. _eauthor. _959616 |
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| 700 |
_aAlmanza, Barbara. _eauthor. _959617 |
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| 700 |
_aSydnor, Sandra. _eauthor. _959618 |
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| 700 |
_aGhiselli, Richard. _eauthor. _959619 |
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| 700 |
_aNeal, Jay. _eauthor. _964748 |
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| 942 |
_2ddc _cPER |
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| 999 |
_c21123 _d21123 |
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