Evaluation of raw food nutrition in terms of gastronomy
| dc.contributor.author | Cumhur, Öznur | |
| dc.contributor.author | Altaş, Aysu | |
| dc.date.accessioned | 2024-07-16T07:07:38Z | |
| dc.date.available | 2024-07-16T07:07:38Z | |
| dc.date.issued | 2024 | |
| dc.department | Turizm Fakültesi | |
| dc.description.abstract | ... | |
| dc.identifier.endpage | 98 | en_US |
| dc.identifier.isbn | 978-363191226-3, 978-363190525-8 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 85 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/12120 | |
| dc.indekslendigikaynak | Scopus | |
| 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.subject | Evaluation | |
| dc.subject | Raw Food Nutrition | |
| dc.title | Evaluation of raw food nutrition in terms of gastronomy | |
| dc.type | Book |
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