Sustainable gastronomy
| dc.contributor.author | Onurlar, Berrin | |
| dc.date.accessioned | 2025-05-10T15:22:34Z | |
| dc.date.issued | 2024 | |
| dc.department | İstanbul Medeniyet Üniversitesi | |
| dc.description.abstract | [No abstract available] | |
| dc.identifier.endpage | 362 | |
| dc.identifier.isbn | 978-363191226-3 | |
| dc.identifier.isbn | 978-363190525-8 | |
| dc.identifier.scopus | 2-s2.0-85189396648 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 349 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14730/6520 | |
| dc.indekslendigikaynak | Scopus | |
| dc.institutionauthor | Onurlar, Berrin | |
| dc.language.iso | en | |
| dc.publisher | Peter Lang AG | |
| dc.relation.ispartof | Current Trends and Practices in Tourism | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_Scopus_20250302 | |
| dc.title | Sustainable gastronomy | |
| dc.type | Book Part |
