ダウンロード数 : ?
言語
英語
著者
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
主題
Japanese cuisine chefs; Endangered species; Non-hypothetical choice experiment; Tasting
掲載誌名
FOOD QUALITY AND PREFERENCE
75
開始ページ
28
終了ページ
38
ISSN
0950-3293
ISSN(Online)
1873-6343
発行日
2019-07
DOI
出版者
ELSEVIER SCI LTD
資料タイプ
学術雑誌論文
部局
医学部
備考
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).