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Recent trends in food history in Turkey: 2017-18

dc.contributor.authorSamancı, Özge
dc.date.accessioned2021-07-05T11:47:11Z
dc.date.available2021-07-05T11:47:11Z
dc.date.issued2020
dc.identifier.issn1780-3187en_US
dc.identifier.urihttp://hdl.handle.net/10679/7453
dc.identifier.urihttps://www.brepolsonline.net/doi/abs/10.1484/J.FOOD.5.122043
dc.description.abstractN/Aen_US
dc.language.isoengen_US
dc.publisherBrepols Publishersen_US
dc.relation.ispartofFood and History
dc.rightsrestrictedAccess
dc.titleRecent trends in food history in Turkey: 2017-18en_US
dc.typeArticleen_US
dc.peerreviewedyesen_US
dc.publicationstatusPublisheden_US
dc.contributor.departmentÖzyeğin University
dc.contributor.authorID(ORCID 0000-0001-6539-8468 & YÖK ID 32795) Samancı, Özge
dc.contributor.ozuauthorSamancı, Özge
dc.identifier.volume18en_US
dc.identifier.issue1-2en_US
dc.identifier.startpage259en_US
dc.identifier.endpage264en_US
dc.identifier.doi10.1484/J.FOOD.5.122043en_US
dc.identifier.scopusSCOPUS:2-s2.0-85101174968
dc.contributor.authorFemale1
dc.relation.publicationcategoryArticle - International Refereed Journal - Institutional Academic Staff


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