default search action

combined dblp search
author search
venue search
publication search

ask others

"A Study of the Qualia Characteristics of Taiwanese Food."

Cheng-Hsiang Yang, Po-Hsien Lin (2020)

> Home

Details and statistics

DOI: 10.1007/978-3-030-49788-0_31

access: closed

type: Conference or Workshop Paper

metadata version: 2020-07-14

- view
  - electronic edition via DOI
  - unpaywalled version
  authority control:
- export record
  dblp key:
  - conf/hci/YangL20
- ask others
- share record
  persistent URL:
  - https://dblp.org/rec/conf/hci/YangL20
Cheng-Hsiang Yang, Po-Hsien Lin:
A Study of the Qualia Characteristics of Taiwanese Food. HCI (12) 2020: 418-430

manage site settings

To protect your privacy, all features that rely on external API calls from your browser are turned off by default. You need to opt-in for them to become active. All settings here will be stored as cookies with your web browser. For more information see our F.A.Q.