Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14365/5934
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dc.contributor.authorÖztürk, B.-
dc.contributor.authorTiraş, D.-
dc.contributor.authorKara, K.-
dc.date.accessioned2025-02-25T19:31:39Z-
dc.date.available2025-02-25T19:31:39Z-
dc.date.issued2024-
dc.identifier.isbn9783631928301-
dc.identifier.isbn9783631922040-
dc.identifier.urihttps://hdl.handle.net/20.500.14365/5934-
dc.language.isoenen_US
dc.publisherPeter Lang AGen_US
dc.relation.ispartofContemporary Studies and Theories in Gastronomy and Food Scienceen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titlePhygitalization in Gastronomyen_US
dc.typeBook Parten_US
dc.identifier.scopus2-s2.0-85214190037-
dc.departmentİzmir Ekonomi Üniversitesien_US
dc.authorscopusid7006498412-
dc.authorscopusid59501588400-
dc.authorscopusid59501504000-
dc.identifier.startpage115en_US
dc.identifier.endpage126en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.identifier.scopusqualityN/A-
dc.identifier.wosqualityN/A-
item.openairetypeBook Part-
item.grantfulltextnone-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
crisitem.author.dept12.02. Gastronomy and Culinary Arts-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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