Determinants of tourist attitudes toward local food and intentions to visit a destination: A case study from Iran
DOI:
https://doi.org/10.18778/0867-5856.2025.04Keywords:
consumption value, food neophobia, attitudes, local food, destination visitingAbstract
This study examines the predictors of tourist attitudes towards local food along with intentions to visit a destination. This study is of great interest to research tourism in Iran. Specifically, it is the first to examine the impact of belief and familiarity as psychological factors on tourist attitudes towards local food and intentions to visit a destination. The sample consisted of 200 Iranian tourists visiting the city of Lahijan. Data were analyzed using descriptive statistics and structural equation modelling and the findings recognized familiarity as the most influential factor affecting attitudes toward local food, followed by epistemic, emotional, health and prestige value as well as food neophobia. However, interaction value, price and taste are not associated with attitudes towards local food. The article offers practical marketing strategies for tourism marketeers regarding the important determinants of intentions to visit a destination. This research can help authorities in charge of business promotion as to what is more likely to attract tourists and their use of tourism resources.
Downloads
References
Akhavan, A., Rashidvash, V., & Sepehr, M.H. (2020). Anthropological study of food cultural tourism spaces (case study: Urmia city). Political Sociology of Iran, 3(2), 1113–1140 [in Persian]. https://doi.org/10.30510/psi.2022.356477.3900
Google Scholar
Almli, V.L., Van Wezemael, L., Verbeke, W., & Ueland, Ø. (2013). One technology does not fit all: Profiling consumers of tender and tenderised beef steaks. Meat Science, 93(3), 361–370. https://doi.org/10.1016/j.meatsci.2012.10.002
Google Scholar
DOI: https://doi.org/10.1016/j.meatsci.2012.10.002
Babin, B.J., Darden, W.R., & Griffin, M. (1994). Work and/or fun: Measuring hedonic and utilitarian shopping value. Journal of Consumer Research, 20(4), 644–656. https://doi.org/10.1086/209376
Google Scholar
DOI: https://doi.org/10.1086/209376
Basami, A., Alambeigi, A., & Ertiaei, F. (2020). Identification and classification of mental patterns of farmers with multifunctional farms regarding extension of multifunctional agriculture. Journal of Rural Research, 11(3), 496–511. https://doi.org/10.22059/JRUR.2020.301044.1492
Google Scholar
Chang, R.C.Y., Kivela, J., & Mak, A.H.N. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989–1011. https://doi.org/10.1016/j.annals.2010.03.007
Google Scholar
DOI: https://doi.org/10.1016/j.annals.2010.03.007
Chang, R.C.Y., Kivela, J., & Mak, A.H.N. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32(2), 307–316. https://doi.org/10.1016/j.tourman.2010.02.009
Google Scholar
DOI: https://doi.org/10.1016/j.tourman.2010.02.009
Chin, W.W. (1998). Issues and opinion on structural equation modeling. MIS Quarterly, 22(1), 7–16. http://www.jstor.org/stable/249674
Google Scholar
Choe, J.Y. (2017, January). Effects of tourists’ local food consumption value on attitude toward local food, food destination image, and behavioral intention [PhD thesis, The Hong Kong Polytechnic University]. PolyU Electronic Theses. https://theses.lib.polyu.edu.hk/bitstream/200/8970/1/991021952846103411.pdf
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2017.11.007
Choe, J.Y.(J.)., & Kim, S.(S.). (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1–10. https://doi.org/10.1016/j.ijhm.2017.11.007
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2017.11.007
Choshaly, S.H., & Mirabolghasemi, M. (2019). Antecedents of behavioral intention towards sustainable tourism destination: Case study of Isfahan, Iran. In R. Hashim, M.H.M. Hanafiah & M.R. Jamaluddin (Eds.), Positioning and branding tourism destinations for global competitiveness (pp. 125–151). IGI Global. https://doi.org/10.4018/978-1-5225-7253-4.ch006
Google Scholar
DOI: https://doi.org/10.4018/978-1-5225-7253-4.ch006
Choshaly, S.H., & Tih, S. (2015). Consumer confidence and environmental behavioral science. Advanced Science Letters, 21(6), 1923–1926. https://doi.org/10.1166/asl.2015.6161
Google Scholar
DOI: https://doi.org/10.1166/asl.2015.6161
Choshaly, S.H., & Tih, S. (2017). The factors associated with the behavioural intention of eco-labelled products. Pertanika Journal of Social Sciences & Humanities, 25(S), 191–202. http://www.pertanika.upm.edu.my/resources/files/Pertanika%20PAPERS/JSSH%20Vol.%2025%20(S)%20Jan.%202017/18%20JSSH(S)-0319-2016-4thProof.pdf
Google Scholar
Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778. https://doi.org/10.1016/j.annals.2004.02.003
Google Scholar
DOI: https://doi.org/10.1016/j.annals.2004.02.003
Dash, G., Akmal, S., & Chakraborty, D. (2023). A study on adoption of mobile learning apps (MLA): Development of an integrated framework in a multinational context. Indian Journal of Marketing, 53(5), 8–24. https://doi.org/10.17010/ijom/2023/v53/i5/172724
Google Scholar
DOI: https://doi.org/10.17010/ijom/2023/v53/i5/172724
Eertmans, A., Victoir, A., Vansant, G., & Van den Bergh, O. (2005). Food-related personality traits, food choice motives and food intake: Mediator and moderator relationships. Food Quality and Preference, 16(8), 714–726. https://doi.org/10.1016/j.foodqual.2005.04.007
Google Scholar
DOI: https://doi.org/10.1016/j.foodqual.2005.04.007
Faul, F., Erdfelder, E., Buchner, A., & Lang, A.-G. (2009). Statistical power analyses using G*Power 3.1: Tests for correlation and regression analyses. Behavior Research Methods, 41(4), 1149–1160. https://doi.org/10.3758/BRM.41.4.1149
Google Scholar
DOI: https://doi.org/10.3758/BRM.41.4.1149
Fenko, A., Leufkens, J.-M., & van Hoof, J.J. (2015). New product, familiar taste: Effects of slogans on cognitive and affective responses to an unknown food product among food neophobics and neophilics. Food Quality and Preference, 39, 268–276. https://doi.org/10.1016/j.foodqual.2014.07.021
Google Scholar
DOI: https://doi.org/10.1016/j.foodqual.2014.07.021
Fishbein, M., & Ajzen, I. (1975). Belief, attitude, intention and behavior: An introduction to theory and research. Addison-Wesley.
Google Scholar
Fornell, C., & Larker, D.F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.1177/002224378101800104
Google Scholar
DOI: https://doi.org/10.1177/002224378101800104
Goolaup, S., & Mossberg, L. (2016). Exploring the concept of extraordinary related to food tourists’ nature-based experience. Scandinavian Journal of Hospitality and Tourism, 17(1), 27–43. https://doi.org/10.1080/15022250.2016.1218150
Google Scholar
DOI: https://doi.org/10.1080/15022250.2016.1218150
Ha, J., & Jang, S.(S.). (2010). Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants. International Journal of Hospitality Management, 29(1), 2–13. https://doi.org/10.1016/j.ijhm.2009.03.009
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2009.03.009
Ha, J., & Jang, S.(S.). (2013). Variety seeking in restaurant choice and its drivers. International Journal of Hospitality Management, 32, 155–168. https://doi.org/10.1016/j.ijhm.2012.05.007
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2012.05.007
Hair, J.F., Jr., Hult, G.T.M., Ringle, C.M., & Sarstedt, M. (2014). A primer on partial least squares structural equation modeling (PLS-SEM). Sage Publications.
Google Scholar
Han, H., & Hyun, S.S. (2017). Impact of hotel-restaurant image and quality of physical-environment, service, and food on satisfaction and intention. International Journal of Hospitality Management, 63, 82–92. https://doi.org/10.1016/j.ijhm.2017.03.006
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2017.03.006
Hegarty, J.A., & O’Mahony, G.B. (2001). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management, 20(1), 3–13. https://doi.org/10.1016/S0278-4319(00)00028-1
Google Scholar
DOI: https://doi.org/10.1016/S0278-4319(00)00028-1
Henseler, J., Ringle, C.M., & Sinkovics, R.R. (2009). The use of partial least squares path modeling in international marketing. In R.R. Sinkovics & P.N. Ghauri (Eds.), New challenges to international marketing advances in international marketing (pp. 277–319). Emerald Group Publishing. https://doi.org/10.1108/S1474-7979(2009)0000020014
Google Scholar
DOI: https://doi.org/10.1108/S1474-7979(2009)0000020014
Huang, S.(S.)., & Hsu, C.H.C. (2009). Effects of travel motivation, past experience, perceived constraint, and attitude on revisit intention. Journal of Travel Research, 48(1), 29–44. https://doi.org/10.1177/0047287508328793
Google Scholar
DOI: https://doi.org/10.1177/0047287508328793
Hyun, S.S., Kim, W., & Lee, M.J. (2011). The impact of advertising on patrons’ emotional responses, perceived value, and behavioral intentions in the chain restaurant industry: The moderating role of advertising-induced arousal. International Journal of Hospitality Management, 30(3), 689–700. https://doi.org/10.1016/j.ijhm.2010.10.008
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2010.10.008
Jang, S.(S.)., & Feng, R. (2007). Temporal destination revisit intention: The effects of novelty seeking and satisfaction. Tourism Management, 28(2), 580–590. https://doi.org/10.1016/j.tourman.2006.04.024
Google Scholar
DOI: https://doi.org/10.1016/j.tourman.2006.04.024
Ji, M., Wong, I.A., Eves, A., & Scarles, C. (2016). Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes. Tourism Management, 57, 387–396. https://doi.org/10.1016/j.tourman.2016.06.003
Google Scholar
DOI: https://doi.org/10.1016/j.tourman.2016.06.003
Kim, Y.G., & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33(6), 1458–1467. https://doi.org/10.1016/j.tourman.2012.01.015
Google Scholar
DOI: https://doi.org/10.1016/j.tourman.2012.01.015
Kim, Y.G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423–431. https://doi.org/10.1016/j.ijhm.2008.11.005
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2008.11.005
Kim, Y.G., Eves, A., & Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33, 484–489. https://doi.org/10.1016/j.ijhm.2012.06.005
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2012.06.005
Kim, Y.G., Suh, B.W., & Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International Journal of Hospitality Management, 29(2), 216–226. https://doi.org/10.1016/j.ijhm.2009.10.015
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2009.10.015
Kivela, J., & Crotts, J.C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797
Google Scholar
DOI: https://doi.org/10.1177/1096348006286797
Kock, N. (2017). Common method bias: A full collinearity assessment method for PLS-SEM. In H. Latan & R. Noonan (Eds.), Partial least squares path modeling (pp. 245–257). Springer. https://doi.org/10.1007/978-3-319-64069-3_11
Google Scholar
DOI: https://doi.org/10.1007/978-3-319-64069-3_11
Lai, I.K.W. (2015). The roles of value, satisfaction, and commitment in the effect of service quality on customer loyalty in Hong Kong–style tea restaurants. Cornell Hospitality Quarterly, 56(1), 118–138. https://doi.org/10.1177/1938965514556149
Google Scholar
DOI: https://doi.org/10.1177/1938965514556149
Lai, V.S., & Li, H. (2005). Technology acceptance model for Internet banking: An invariance analysis. Information & Management, 42(2), 373–386. https://doi.org/10.1016/j.im.2004.01.007
Google Scholar
DOI: https://doi.org/10.1016/j.im.2004.01.007
Lee, W.H., & Moscardo, G. (2005). Understanding the impact of ecotourism resort experiences on tourists’ environmental attitudes and behavioural intentions. Journal of Sustainable Tourism, 13(6), 546–565. https://doi.org/10.1080/09669580508668581
Google Scholar
DOI: https://doi.org/10.1080/09669580508668581
Lee, Y., Pennington-Gray, L., & Kim, J. (2019). Does location matter? Exploring the spatial patterns of food safety in a tourism destination. Tourism Management, 71, 18–33. https://doi.org/10.1016/j.tourman.2018.09.016
Google Scholar
DOI: https://doi.org/10.1016/j.tourman.2018.09.016
Liang, H., Saraf, N., Hu, Q., & Xue, Y. (2007). Assimilation of enterprise systems: The effect of institutional pressures and the mediating role of top management. MIS Quarterly, 31(1), 59–87. https://doi.org/10.2307/25148781
Google Scholar
DOI: https://doi.org/10.2307/25148781
Mak, A.H.N., Lumbers, M., Eves, A., & Chang, R.C.Y. (2017). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1–20. https://doi.org/10.1080/10941665.2016.1175488
Google Scholar
DOI: https://doi.org/10.1080/10941665.2016.1175488
Mason, M.C., Oduro, S., Umar, R.M., & Zamparo, G. (2023). Effect of consumption values on consumer behavior: A meta-analysis. Marketing Intelligence & Planning, 41(7), 923–944. https://doi.org/10.1108/MIP-03-2023-0100
Google Scholar
DOI: https://doi.org/10.1108/MIP-03-2023-0100
Muhammad, R., Ibrahim, M.A., Ahmad, R., & Hanan, F. (2015). Psychological factors on food neophobia among the young culinarian in Malaysia: Novel food preferences. Procedia – Social and Behavioral Sciences, 222, 358–366. https://doi.org/10.1016/j.sbspro.2016.05.180
Google Scholar
DOI: https://doi.org/10.1016/j.sbspro.2016.05.180
Park, J., & Stoel, L. (2005). Effect of brand familiarity, experience and information on online apparel purchase. International Journal of Retail & Distribution Management, 33(2), 148–160. https://doi.org/10.1108/09590550510581476
Google Scholar
DOI: https://doi.org/10.1108/09590550510581476
Payandeh, E., Allahyari, M.S., Fontefrancesco, M.F., & Surujlale, J. (2022). Good vs. fair and clean: An analysis of slow food principles toward gastronomy tourism in Northern Iran. Journal of Culinary Science & Technology, 20(1), 51–70. https://doi.org/10.1080/15428052.2020.1808136
Google Scholar
DOI: https://doi.org/10.1080/15428052.2020.1808136
Perrea, T., Grunert, K.G., & Krystallis, A. (2015). Consumer value perceptions of food products from emerging processing technologies: A cross-cultural exploration. Food Quality and Preference, 39, 95–108. https://doi.org/10.1016/j.foodqual.2014.06.009
Google Scholar
DOI: https://doi.org/10.1016/j.foodqual.2014.06.009
Phillips, W.J., Asperin, A., & Wolfe, K. (2013). Investigating the effect of country image and subjective knowledge on attitudes and behaviors: U.S. Upper Midwesterners’ intentions to consume Korean food and visit Korea. International Journal of Hospitality Management, 32, 49–58. https://doi.org/10.1016/j.ijhm.2012.04.003
Google Scholar
DOI: https://doi.org/10.1016/j.ijhm.2012.04.003
Ringle, C.M., Wende, S., & Will, S. (2005). SmartPLS 2.0 (M3) Beta. University of Hamburg.
Google Scholar
Ritchey, P.N., Frank, R.A., Hursti, U.-K., & Tuorila, H. (2003). Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite, 40(2), 163–173. https://doi.org/10.1016/S0195-6663(02)00134-4
Google Scholar
DOI: https://doi.org/10.1016/S0195-6663(02)00134-4
Rossi, P.H., Wright, J.D., & Anderson, A.B. (Eds.). (2013). Handbook of survey research. Academic Press.
Google Scholar
Rousta, A., & Jamshidi, D. (2020). Food tourism value: Investigating the factors that influence tourists to revisit. Journal of Vacation Marketing, 26(1), 73–95. https://doi.org/10.1177/1356766719858649
Google Scholar
DOI: https://doi.org/10.1177/1356766719858649
Rozin, E., & Rozin, P. (1981). Culinary themes and variations. Natural History, 90(2), 6–14.
Google Scholar
Ryu, K., & Han, H. (2010). Predicting tourists’ intention to try local cuisine using a modified theory of reasoned action: The case of New Orleans. Journal of Travel & Tourism Marketing, 27(5), 491–506. https://doi.org/10.1080/10548408.2010.499061
Google Scholar
DOI: https://doi.org/10.1080/10548408.2010.499061
Sabbe, S., Verbeke, W., & Van Damme, P. (2008). Familiarity and purchasing intention of Belgian consumers for fresh and processed tropical fruit products. British Food Journal, 110(8), 805–818. https://doi.org/10.1108/00070700810893331
Google Scholar
DOI: https://doi.org/10.1108/00070700810893331
Santich, B. (2007). Hospitality and gastronomy: Natural allies. In C. Lashley, P. Lynch & A. Morrison (Eds.) Hospitality: A social lens (pp. 47–59). Routledge. https://doi.org/10.1016/B978-0-08-045093-3.50007-2
Google Scholar
DOI: https://doi.org/10.1016/B978-0-08-045093-3.50007-2
Seltman, H.J. (2018). Experimental design and analysis. Carnegie Mellon University. https://www.stat.cmu.edu/~hseltman/309/Book/Book.pdf
Google Scholar
Sharbatian, Y., & Mireskandari, F. (2014). An anthropological study of food tourism with the focus on Fooman town ship in Gilan province. Journal of Tourism & Hospitality Research, 3(1), 67–79. https://journals.iau.ir/article_536724_4e261053a139fef30348bd57da3dce27.pdf
Google Scholar
Sheth, J.N., Newman, B.I., & Gross, B.L. (1991). Consumption values and market choices: Theory and applications. South-Western Pub.
Google Scholar
Soltani, M., Soltani Nejad, N., Taheri Azad, F., Taheri, B., & Gannon, M.J. (2021). Food consumption experiences: A framework for understanding food tourists’ behavioral intentions. International Journal of Contemporary Hospitality Management, 33(1), 75–100. https://doi.org/10.1108/IJCHM-03-2020-0206
Google Scholar
DOI: https://doi.org/10.1108/IJCHM-03-2020-0206
Sparks, B., Bowen, J., & Klag, S. (2003). Restaurants and the tourist market. International Journal of Contemporary Hospitality Management, 15(1), 6–13. https://doi.org/10.1108/09596110310458936
Google Scholar
DOI: https://doi.org/10.1108/09596110310458936
Stone, M.J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758
Google Scholar
DOI: https://doi.org/10.1177/0047287517729758
Sun, S., & Wang, Y. (2010). Familiarity, beliefs, attitudes, and consumer responses toward online advertising in China and the United States. Journal of Global Marketing, 23(2), 127–138. https://doi.org/10.1080/08911761003673454
Google Scholar
DOI: https://doi.org/10.1080/08911761003673454
Sweeney, J.C., & Soutar, G.N. (2001). Consumer perceived value: The development of a multiple item scale. Journal of Retailing, 77(2), 203–220. https://doi.org/10.1016/S0022-4359(01)00041-0
Google Scholar
DOI: https://doi.org/10.1016/S0022-4359(01)00041-0
Thomé, K.M., Pinho, G.M., & Hoppe, A. (2019). Consumption values and physical activities: Consumers’ healthy eating choices. British Food Journal, 121(2), 590–602. https://doi.org/10.1108/BFJ-12-2017-0683
Google Scholar
DOI: https://doi.org/10.1108/BFJ-12-2017-0683
Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies: An International Journal of Tourism Space, Place and Environment, 4(3), 282–306. https://doi.org/10.1080/14616680210147436
Google Scholar
DOI: https://doi.org/10.1080/14616680210147436
Tourila, H., Lähteenmäki, L., Pohjalainen, L., & Lotti, L. (2001). Food neophobia among the Finns and related responses to familiar and unfamiliar foods. Food Quality and Preference, 12(1), 29–37. https://doi.org/10.1016/S0950-3293(00)00025-2
Google Scholar
DOI: https://doi.org/10.1016/S0950-3293(00)00025-2
Urbach, N., & Ahlemann, F. (2010). Structural equation modeling in information systems research using partial least squares. Journal of Information Technology Theory and Application (JITTA), 11(2), 5–40. https://aisel.aisnet.org/jitta/vol11/iss2/2/
Google Scholar
Wacker, J.G. (1998). A definition of theory: Research guidelines for different theory-building research methods in operations management. Journal of Operations Management, 16(4), 361–385. https://doi.org/10.1016/S0272-6963(98)00019-9
Google Scholar
DOI: https://doi.org/10.1016/S0272-6963(98)00019-9
Wang, Y., & Sun, S. (2010). Examining the role of beliefs and attitudes in online advertising: A comparison between the USA and Romania. International Marketing Review, 27(1), 87–107. https://doi.org/10.1108/02651331011020410
Google Scholar
DOI: https://doi.org/10.1108/02651331011020410
Williams, L.T., Germov, J., Fuller, S., & Freij, M. (2015). A taste of ethical consumption at a slow food festival. Appetite, 91, 321–328. https://doi.org/10.1016/j.appet.2015.04.066
Google Scholar
DOI: https://doi.org/10.1016/j.appet.2015.04.066
Williams, P., & Soutar, G.N. (2009). Value, satisfaction and behavioral intentions in an adventure tourism context. Annals of Tourism Research, 36(3), 413–438. https://doi.org/10.1016/j.annals.2009.02.002
Google Scholar
DOI: https://doi.org/10.1016/j.annals.2009.02.002
Wu, K., Raab, C., Chang, W., & Krishen, A. (2016). Understanding Chinese tourists’ food consumption in the United States. Journal of Business Research, 69(10), 4706–4713. https://doi.org/10.1016/j.jbusres.2016.04.018
Google Scholar
DOI: https://doi.org/10.1016/j.jbusres.2016.04.018
Yee, R.K. (2015). A tale of two food blogs: Culinary tourism in Hong Kong from a Chinese-American perspective. New Errands, 3(1), 45–49. https://journals.psu.edu/ne/article/view/59815
Google Scholar
Zacharia, Z. (2003). Beliefs, attitudes, and intentions of science teachers regarding the educational use of computer simulations and inquiry‐based experiments in physics. Journal of Research in Science Teaching, 40(8), 792–823. https://doi.org/10.1002/tea.10112
Google Scholar
DOI: https://doi.org/10.1002/tea.10112
Zheng, T. (2020). The enterprise 4.0 paradigm: State-of-the-art, progressing and challenges [PhD thesis, Universita degli Studi di Brescia]. IRIS Institutional Research Information System. https://iris.unibs.it/retrieve/handle/11379/544098/139442/
Google Scholar
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
