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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).