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Johns, N. and Tyas, P. (1996) Investigation of the Perceived Components of the Meal Experience, Using Perceptual Gap Methodology. Progress in Tourism and Hospitality Research, 3, 15-26.
https://doi.org/10.1002/(SICI)1099-1603(199603)2:1<15::AID-PTH22>3.0.CO;2-E

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