| language |
eng
|
| Author |
Aoki, Keiko
Platform of Inter/Transdisciplinary Energy Research, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
Ujiie , Kiyokazu
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
Shimmura , Takeshi
Ganko Food Service Co. Ltd., 8F, JUSO BLDG, Meiji Yasuda Life Insurance, 1-2-13, Shin-Kitano, Yodogawa-ku, Osaka 532-0025, Japan
Nishino, Nariaki
Graduate School of Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
|
| Subject | Japanese cuisine chefs; Endangered species; Non-hypothetical choice experiment; Tasting
|
| Journal Title |
FOOD QUALITY AND PREFERENCE
|
| Volume | 75
|
| Start Page | 28
|
| End Page | 38
|
| ISSN | 0950-3293
|
| ISSN（Online） | 1873-6343
|
| Published Date | 2019-07
|
| DOI | |
| Publisher | ELSEVIER SCI LTD
|
| NII Type |
Journal Article
|
| OAI-PMH Set |
Faculty of Medicine
|
| Remark | We wish to acknowledge the helpful comments of participants at the Pangborn 2017 conference in the United States. We appreciate Professor William H. Greene and the LIMDEP/NLOGIT list members for useful comments on program codes in LIMDEP. We also thank the anonymous reviewers and the editor for their suggestions. Moreover, we thank Katsuyuki Aoki, Yoshiko Aoki for conducting the experiments as well as staffs for cooking rice. This study was financially supported by the Government of the City of Sado in Japan and Japan Society for the Promotion of Science (JSPS) Grant-in-Aid for Scientific Research (B) (#16H04985).
|
