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Plating the design: A systematic review of plate presentation in gastronomy

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dc.contributor.authorCansu İŞERİ
dc.contributor.authorSema Ekincek
dc.contributor.orcid0009-0009-9145-0173
dc.contributor.orcid0000-0001-9186-9323
dc.date.accessioned2026-05-20T09:42:05Z
dc.date.issued2025-11-29
dc.identifier.doi10.1016/j.ijgfs.2025.101379
dc.identifier.endpage101379
dc.identifier.issn1878-450X
dc.identifier.openalexW4416808458
dc.identifier.startpage101379
dc.identifier.urihttps://hdl.handle.net/11421/38611
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2025.101379
dc.identifier.volume42
dc.language.isoen
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rightsrestrictedAccess
dc.subjectPresentation (obstetrics)
dc.subjectTerminology
dc.subjectGastronomy
dc.subjectScopus
dc.subjectSystematic review
dc.subjectGrey literature
dc.subjectField (mathematics)
dc.subjectStrengths and weaknesses
dc.subjectPerception
dc.titlePlating the design: A systematic review of plate presentation in gastronomy
dspace.entity.typePublication

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