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Marketing in Sustainable Gastronomy and Regenerative Tourism

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dc.contributor.authorEmrah Keskin
dc.contributor.authorFerzan Aktaş
dc.contributor.orcid0000-0001-6565-4265
dc.contributor.orcid0000-0002-7373-7471
dc.date.accessioned2026-05-20T09:58:22Z
dc.date.issued2024-06-24
dc.identifier.doi10.1108/978-1-83753-746-420241025
dc.identifier.openalexW4399979069
dc.identifier.urihttps://hdl.handle.net/11421/39121
dc.identifier.urihttps://doi.org/10.1108/978-1-83753-746-420241025
dc.language.isoen
dc.rightsrestrictedAccess
dc.subjectGastronomy
dc.subjectTourism
dc.subjectBusiness
dc.subjectMarketing
dc.subjectGeography
dc.subjectAdvertising
dc.subjectArchaeology
dc.subject.sdg8
dc.titleMarketing in Sustainable Gastronomy and Regenerative Tourism
dspace.entity.typePublication

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