MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/19276

Full metadata record

DC Field	Value	Language
dc.contributor.author	NORSYAKIRA BINTI AHMADI	-
dc.date.accessioned	2024-01-21T00:24:50Z	-
dc.date.available	2024-01-21T00:24:50Z	-
dc.date.issued	2022	-
dc.identifier.other	tesis bsm TX 631 .N6 2023	-
dc.identifier.uri	http://umt-ir.umt.edu.my:8080/handle/123456789/19276	-
dc.language.iso	en	en_US
dc.publisher	Universiti Malaysia Terengganu	en_US
dc.subject	NORSYAKIRA BINTI AHMADI	en_US
dc.subject	tesis bsm TX 631 .N6 2023	en_US
dc.subject	TOURISTS’ PERCEIVED RISK FACTORS	en_US
dc.subject	WILLINGNESS-TO-TRY	en_US
dc.subject	COVID-19	en_US
dc.title	MIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMIC	en_US
dc.title.alternative	KAJIAN KAEDAH CAMPURAN TERHADAP FAKTOR RISIKO PELANCONG DAN KESAN TERHADAP KESEDIAAN MENCUBA (WTT) MAKANAN TEMPATAN DI DESTINASI KEPULAUAN KECIL SEWAKTU PANDEMIK COVID-19	en_US
dc.type	Thesis	en_US
Appears in Collections:	Fakulti Agroteknologi dan Sains Makanan..

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