Raw food practices in gastronomy

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dc.authorscopusid57489545100
dc.authorscopusid57224357010
dc.contributor.authorKabacik, Mehmet
dc.contributor.authorBayram, Fuat
dc.date.accessioned2024-09-25T19:45:26Z
dc.date.available2024-09-25T19:45:26Z
dc.date.issued2023
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstract[No abstract available]en_US
dc.identifier.endpage175en_US
dc.identifier.isbn978-363191257-7
dc.identifier.isbn978-363190526-5
dc.identifier.scopus2-s2.0-85186815867en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage165en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13008
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherPeter Lang AGen_US
dc.relation.ispartofGastronomy Attractions and Practices in Tourismen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.titleRaw food practices in gastronomyen_US
dc.typeBook Chapteren_US

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