Plant-based Menus: A new trend for restaurants

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dc.contributor.authorBaykut, Esra Dogu
dc.date.accessioned2025-05-10T15:22:29Z
dc.date.issued2024
dc.departmentİstanbul Medeniyet Üniversitesi
dc.description.abstract[No abstract available]
dc.identifier.endpage185
dc.identifier.isbn978-363192830-1
dc.identifier.isbn978-363192204-0
dc.identifier.scopus2-s2.0-85214185237
dc.identifier.scopusqualityN/A
dc.identifier.startpage175
dc.identifier.urihttps://hdl.handle.net/20.500.14730/6463
dc.indekslendigikaynakScopus
dc.institutionauthorBaykut, Esra Dogu
dc.language.isoen
dc.publisherPeter Lang AG
dc.relation.ispartofContemporary Studies and Theories in Gastronomy and Food Science
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250302
dc.titlePlant-based Menus: A new trend for restaurants
dc.typeBook Part

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