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Evaluation of chefs' design processes and presentation criteria.

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dc.contributor.authorEkincek, Semak
dc.contributor.authorGÜNAY, SEMRA
dc.contributor.orcid0000-0001-6663-6827
dc.date.accessioned2025-11-13T23:03:13Z
dc.date.issued2019-10-28
dc.identifier.endpage432
dc.identifier.issn2312-0630
dc.identifier.openalexW2998184170
dc.identifier.startpage425
dc.identifier.urihttps://hdl.handle.net/11421/16175
dc.identifier.urihttps://www.cabdirect.org/cabdirect/abstract/20203233282
dc.identifier.volume5
dc.language.isoen
dc.relation.ispartofTourism, leisure and global change
dc.rightsrestrictedAccess
dc.subjectGastronomy
dc.subjectOriginality
dc.subjectTaste
dc.subjectPresentation (obstetrics)
dc.subjectHarmony (color)
dc.subjectConsistency (knowledge bases)
dc.subjectContext (archaeology)
dc.subjectPsychology
dc.subjectVisual arts
dc.subjectCreativity
dc.subjectArt
dc.subjectComputer science
dc.subjectGeography
dc.subjectSocial psychology
dc.subjectMedicine
dc.subjectArtificial intelligence
dc.subjectTourism
dc.subject.sdg2
dc.titleEvaluation of chefs' design processes and presentation criteria.
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5083531029
local.authorid.openalexA5055779317

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