Tour Guidance on Gastronomy

Basit Öğe Kaydı
dc.authorscopusid57489476900
dc.authorscopusid57489339700
dc.authorscopusid57489477000
dc.contributor.authorDemırtaş, Nihat
dc.contributor.authorGökçe, Fikret
dc.contributor.authorBabat, Duygu
dc.date.accessioned2024-09-19T15:49:54Z
dc.date.available2024-09-19T15:49:54Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstract[No abstract available]en_US
dc.identifier.endpage314en_US
dc.identifier.isbn978-363185556-0
dc.identifier.isbn978-363185523-2
dc.identifier.scopus2-s2.0-85126418345en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage297en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15485
dc.indekslendigikaynakScopusen_US
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.titleTour Guidance on Gastronomyen_US
dc.typeBook Chapteren_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu