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Local Flavor, Global Impact: Trends and Best Practices Sustainable Cuisine for Tourism

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dc.contributor.authorNurhayat İflazoğlu
dc.contributor.authorİpek Itır Can
dc.contributor.orcid0000-0003-4736-789X
dc.contributor.orcid0000-0003-4793-7151
dc.date.accessioned2026-05-20T09:38:37Z
dc.date.issued2025-04-23
dc.identifier.doi10.1108/978-1-83608-988-920251004
dc.identifier.openalexW4409699178
dc.identifier.urihttps://hdl.handle.net/11421/38502
dc.identifier.urihttps://doi.org/10.1108/978-1-83608-988-920251004
dc.language.isoen
dc.rightsrestrictedAccess
dc.subjectTourism
dc.subjectFlavor
dc.subjectSustainable tourism
dc.subjectBusiness
dc.subjectGeography
dc.subjectEnvironmental planning
dc.subjectFood science
dc.subjectBiology
dc.subjectArchaeology
dc.subject.sdg2
dc.titleLocal Flavor, Global Impact: Trends and Best Practices Sustainable Cuisine for Tourism
dspace.entity.typePublication

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