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AN APPROACH TO CULINARY TOURISM DEVELOPMENT IN TURKEY

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dc.contributor.authorDündar, Alev
dc.date.accessioned2025-11-13T23:06:56Z
dc.date.issued2015-01-01
dc.identifier.doihttps://doi.org/10.35666/25662880.2015.1.377
dc.identifier.endpage386
dc.identifier.issn2566-2872
dc.identifier.openalexW4251395488
dc.identifier.startpage377
dc.identifier.urihttps://hdl.handle.net/11421/16372
dc.identifier.urihttps://doi.org/10.35666/25662880.2015.1.377
dc.language.isoen
dc.relation.ispartofInternational tourism and hospitality managment conference. Book of proceedings
dc.rightsopenAccess
dc.subjectTourism
dc.subjectDestinations
dc.subjectMarketing
dc.subjectTurkish
dc.subjectAdvertising
dc.subjectTourism geography
dc.subjectGeography
dc.subjectBusiness
dc.titleAN APPROACH TO CULINARY TOURISM DEVELOPMENT IN TURKEY
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5006935997

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