[1]
B. Milfelner and N. Basle Vertiz, “Gastronomy as a Source of Destination Competitiveness: The Role of Creative-Innovativeness, Sustainability, and Local Features of Restaurants”, in Med ponudbo in povpraševanjem: konkurenčnost kreativno-trajnostnih turističnih destinacij, B. M. Borut Milfelner, Ed. University of Maribor Press, 2026, pp. 249–298. doi: 10.18690/um.epf.8.2026.5.