{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2022,4,2]],"date-time":"2022-04-02T10:34:24Z","timestamp":1648895664377},"reference-count":0,"publisher":"Cognizant, LLC","issue":"3","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Tourism Culture &amp; Communication"],"published-print":{"date-parts":[[2019,9,1]]},"DOI":"10.3727\/194341419x15554157596155","type":"journal-article","created":{"date-parts":[[2019,5,10]],"date-time":"2019-05-10T01:10:12Z","timestamp":1557450612000},"page":"225-226","source":"Crossref","is-referenced-by-count":0,"title":["<i>Foodies and Food Tourism<\/i>"],"prefix":"10.3727","volume":"19","author":[{"given":"Cl\u00e1udia Ribeiro","family":"de Almeida","sequence":"first","affiliation":[]}],"member":"2029","container-title":["Tourism Culture &amp; Communication"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.ingentaconnect.com\/content\/cog\/tcc\/2019\/00000019\/00000003\/art00006","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,10,27]],"date-time":"2021-10-27T15:54:52Z","timestamp":1635350092000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.ingentaconnect.com\/content\/10.3727\/194341419X15554157596155"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,9,1]]},"references-count":0,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2019,9,1]]}},"alternative-id":["1098-304X(20190901)19:3L.225;1-"],"URL":"https:\/\/doi.org\/10.3727\/194341419x15554157596155","relation":{},"ISSN":["1098-304X"],"issn-type":[{"value":"1098-304X","type":"print"}],"subject":[],"published":{"date-parts":[[2019,9,1]]}}}