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Bringing fruity meat dishes of Ottoman cuisine into businesses

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dc.contributor.authorGÜLDEMİR, OSMAN
dc.contributor.authorŞallı, Gökhan
dc.contributor.authorTugay, Onur
dc.contributor.authorYILDIZ, EMRAH
dc.contributor.authorSeher ÇELİK YEŞİL
dc.contributor.orcid0000-0002-7476-5482
dc.contributor.orcid0000-0003-0206-115X
dc.contributor.orcid0000-0001-7698-9343
dc.date.accessioned2025-11-13T11:33:55Z
dc.date.issued2021-10-20
dc.identifier.doihttps://doi.org/10.1186/s42779-021-00107-2
dc.identifier.issn2352-6181
dc.identifier.issue1
dc.identifier.openalexW3204973786
dc.identifier.urihttps://hdl.handle.net/11421/7215
dc.identifier.urihttps://doi.org/10.1186/s42779-021-00107-2
dc.identifier.volume8
dc.language.isoen
dc.relation.ispartofJournal of Ethnic Foods
dc.rightsopenAccess
dc.subjectInclusion (mineral)
dc.subjectEthnic group
dc.subjectBusiness
dc.subjectFood science
dc.subjectAdvertising
dc.subjectPolitical science
dc.subjectChemistry
dc.subjectSociology
dc.subjectSocial science
dc.subjectLaw
dc.titleBringing fruity meat dishes of Ottoman cuisine into businesses
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5073197193
local.authorid.openalexA5030150673
local.authorid.openalexA5065918027
local.authorid.openalexA5101936575

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