Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants
Crossref DOI link: https://doi.org/10.1186/2044-7248-4-1
Published Online: 2015-01-12
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kawasaki, Hiroya
Kasamatsu, Chinatsu
Nonaka, Masahiko
Article History
Received: 5 August 2014
Accepted: 13 November 2014
First Online: 12 January 2015