Types of Cheese Used in Traditional Turkish Cuisine

Basit Öğe Kaydı
dc.authorscopusid57489336900
dc.authorscopusid57489474400
dc.authorscopusid57489474500
dc.contributor.authorSamav, Ufuk
dc.contributor.authorYetim, A.
dc.contributor.authorÜner, M. H.
dc.date.accessioned2023-07-26T11:57:37Z
dc.date.available2023-07-26T11:57:37Z
dc.date.issued2021
dc.departmentDÜ, Gölyaka Meslek Yüksekokulu, Otel, Lokanta ve İkram Hizmetleri Bölümüen_US
dc.description.abstract[No abstract available]en_US
dc.identifier.endpage228en_US
dc.identifier.isbn9783631855560
dc.identifier.isbn9783631855232
dc.identifier.scopus2-s2.0-85126411037en_US
dc.identifier.startpage213en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12684/13247
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÜner, M. H.
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.snmz$2023V1Guncelleme$en_US
dc.titleTypes of Cheese Used in Traditional Turkish Cuisineen_US
dc.typeBook Chapteren_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu