The Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businesses

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dc.authorscopusid57224357010
dc.contributor.authorBayram, Fuat
dc.date.accessioned2024-09-25T19:45:31Z
dc.date.available2024-09-25T19:45:31Z
dc.date.issued2021
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstract[No abstract available]en_US
dc.identifier.endpage63en_US
dc.identifier.isbn978-363185556-0
dc.identifier.isbn978-363185523-2
dc.identifier.scopus2-s2.0-85126404132en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage47en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13079
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPeter Lang AGen_US
dc.relation.ispartofGastronomy and Hospitality Studies in Tourismen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.titleThe Risk Factors of Food Safety and Precautions to Be Taken in Food and Beverage Businessesen_US
dc.typeBook Chapteren_US

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