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Mise en place for gastronomy geography through food: Flavor regions in Turkey

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dc.contributor.authorGÜNAY, SEMRA
dc.contributor.authorSemra Günay Aktaş
dc.contributor.orcid0000-0002-7967-1805
dc.contributor.orcid0000-0001-6663-6827
dc.date.accessioned2025-11-13T10:48:38Z
dc.date.issued2021-08-23
dc.identifier.doihttps://doi.org/10.1016/j.ijgfs.2021.100384
dc.identifier.endpage100384
dc.identifier.issn1878-450X
dc.identifier.openalexW3193890797
dc.identifier.startpage100384
dc.identifier.urihttps://hdl.handle.net/11421/5323
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2021.100384
dc.identifier.volume26
dc.language.isoen
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rightsrestrictedAccess
dc.subjectGastronomy
dc.subjectGeography
dc.subjectTurkish
dc.subjectDestinations
dc.subjectDistribution (mathematics)
dc.subjectFlavor
dc.subjectTourism
dc.subjectCartography
dc.subjectMathematics
dc.subjectFood science
dc.subjectBiology
dc.titleMise en place for gastronomy geography through food: Flavor regions in Turkey
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5055779317

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