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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/19276
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dc.contributor.authorNORSYAKIRA BINTI AHMADI-
dc.date.accessioned2024-01-21T00:24:50Z-
dc.date.available2024-01-21T00:24:50Z-
dc.date.issued2022-
dc.identifier.othertesis bsm TX 631 .N6 2023-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/handle/123456789/19276-
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectNORSYAKIRA BINTI AHMADIen_US
dc.subjecttesis bsm TX 631 .N6 2023en_US
dc.subjectTOURISTS’ PERCEIVED RISK FACTORSen_US
dc.subjectWILLINGNESS-TO-TRYen_US
dc.subjectCOVID-19en_US
dc.titleMIXED METHOD STUDY ON TOURISTS’ PERCEIVED RISK FACTORS AND IMPACT ON WILLINGNESS-TO-TRY (WTT) LOCAL FOODS AT SMALL ISLAND DESTINATIONS DURING COVID-19 PANDEMICen_US
dc.title.alternativeKAJIAN KAEDAH CAMPURAN TERHADAP FAKTOR RISIKO PELANCONG DAN KESAN TERHADAP KESEDIAAN MENCUBA (WTT) MAKANAN TEMPATAN DI DESTINASI KEPULAUAN KECIL SEWAKTU PANDEMIK COVID-19en_US
dc.typeThesisen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan..

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