Publication:
Gastronomy Tourism Resources and Local Food

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dc.authorscopusid57489336800
dc.contributor.authorÇakir Keleş, M.
dc.date.accessioned2025-12-11T00:27:52Z
dc.date.issued2021
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Çakir Keleş] Melike, Department of Travel, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.identifier.endpage243en_US
dc.identifier.isbn9783631855232
dc.identifier.isbn9783631855560
dc.identifier.scopus2-s2.0-85126425213
dc.identifier.startpage229en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12712/36443
dc.institutionauthorÇakir Keleş, M.
dc.language.isoenen_US
dc.publisherPeter Lang AGen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleGastronomy Tourism Resources and Local Fooden_US
dc.typeBook Parten_US
dspace.entity.typePublication

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