Phygitalization in Gastronomy
| dc.contributor.author | Öztürk, B. | |
| dc.contributor.author | Tiraş, D. | |
| dc.contributor.author | Kara, K. | |
| dc.date.accessioned | 2025-02-25T19:31:39Z | |
| dc.date.available | 2025-02-25T19:31:39Z | |
| dc.date.issued | 2024 | |
| dc.identifier.isbn | 9783631928301 | |
| dc.identifier.isbn | 9783631922040 | |
| dc.identifier.scopus | 2-s2.0-85214190037 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14365/5934 | |
| dc.language.iso | en | en_US |
| dc.publisher | Peter Lang AG | en_US |
| dc.relation.ispartof | Contemporary Studies and Theories in Gastronomy and Food Science | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Phygitalization in Gastronomy | en_US |
| dc.type | Book Part | en_US |
| dspace.entity.type | Publication | |
| gdc.author.scopusid | 7006498412 | |
| gdc.author.scopusid | 59501588400 | |
| gdc.author.scopusid | 59501504000 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::book::book part | |
| gdc.description.department | İzmir Ekonomi Üniversitesi | en_US |
| gdc.description.departmenttemp | Öztürk B., Izmir University of Economics, School of Applied Management Sciences, Department of Gastronomy and Culinary Arts, Turkey; Tiraş D., Izmir University of Economics, School of Applied Management Sciences, Department of Gastronomy and Culinary Arts, Turkey; Kara K., Izmir University of Economics, School of Applied Management Sciences, Department of Gastronomy and Culinary Arts, Turkey | en_US |
| gdc.description.endpage | 126 | en_US |
| gdc.description.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 115 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.index.type | Scopus | |
| gdc.scopus.citedcount | 0 | |
| gdc.virtual.author | Tıraş, Didem | |
| gdc.virtual.author | Öztürk, Betül | |
| gdc.virtual.author | Kara, Karahan | |
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