Evaluation of raw food nutrition in terms of gastronomy

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dc.contributor.authorCumhur, Öznur
dc.contributor.authorAltaş, Aysu
dc.date.accessioned2025-05-20T18:47:53Z
dc.date.issued2024
dc.departmentBilecik Şeyh Edebali Üniversitesi
dc.description.abstract[No abstract available]
dc.identifier.endpage98
dc.identifier.isbn978-363191226-3
dc.identifier.isbn978-363190525-8
dc.identifier.scopus2-s2.0-85189425705
dc.identifier.scopusqualityN/A
dc.identifier.startpage85
dc.identifier.urihttps://hdl.handle.net/11552/6695
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherPeter Lang AG
dc.relation.ispartofCurrent Trends and Practices in Tourism
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250518
dc.titleEvaluation of raw food nutrition in terms of gastronomy
dc.typeBook Part

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