Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14365/5628Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ahmet Uhri | en_US |
| dc.contributor.author | Öztürk, Betül | en_US |
| dc.date.accessioned | 2024-12-13T12:45:04Z | - |
| dc.date.available | 2024-12-13T12:45:04Z | - |
| dc.date.issued | 2023 | en_US |
| dc.identifier.isbn | 9786057272423 | - |
| dc.identifier.uri | https://hdl.handle.net/20.500.14365/5628 | - |
| dc.language.iso | tr | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Ege Otları: Ege ve İzmir'in Yenilebilen Otlarının Kültürü ve Yemeklerinin Tarifleri | en_US |
| dc.type | Book | en_US |
| dc.authorid | 0000-0003-0838-9025 | en_US |
| dc.authorid | 0000-0002-7099-1132 | en_US |
| dc.relation.publicationcategory | Kitap - Ulusal | en_US |
| item.openairetype | Book | - |
| item.grantfulltext | none | - |
| item.languageiso639-1 | tr | - |
| item.cerifentitytype | Publications | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| item.fulltext | No Fulltext | - |
| crisitem.author.dept | 12.02. Gastronomy and Culinary Arts | - |
| Appears in Collections: | Yayın Başvuru Koleksiyonu | |
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