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Evaluation of "Sous-Vide" Technique in the Scope of Cooking Process

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dc.contributor.authorAKOĞLAN KOZAK, MERYEM
dc.contributor.authorBALTALI, Bilge
dc.contributor.orcid0000-0003-0577-1843
dc.contributor.orcid0000-0001-9986-8982
dc.date.accessioned2025-11-13T20:41:35Z
dc.date.issued2021-01-26
dc.identifier.openalexW4287367453
dc.identifier.urihttps://hdl.handle.net/11421/12676
dc.identifier.urihttps://dergipark.org.tr/tr/pub/aydingas/issue/60049/771122
dc.language.isoen
dc.rightsopenAccess
dc.subjectScope (computer science)
dc.subjectProcess (computing)
dc.subjectComputer science
dc.subjectBusiness
dc.subjectProgramming language
dc.subject.sdg2
dc.titleEvaluation of "Sous-Vide" Technique in the Scope of Cooking Process
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5068955805
local.authorid.openalexA5081501830

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