Types of Cheese Used in Traditional Turkish Cuisine

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dc.contributor.authorSamav, Ufuk
dc.contributor.authorYetım, Adem
dc.contributor.authorÜner, Mete Han
dc.date.accessioned2025-03-23T19:17:46Z
dc.date.available2025-03-23T19:17:46Z
dc.date.issued2021
dc.departmentSinop Üniversitesi
dc.description.abstract[No abstract available]
dc.identifier.endpage228
dc.identifier.isbn978-363185556-0
dc.identifier.isbn978-363185523-2
dc.identifier.scopus2-s2.0-85126411037
dc.identifier.scopusqualityN/A
dc.identifier.startpage213
dc.identifier.urihttps://hdl.handle.net/11486/4420
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherPeter Lang AG
dc.relation.ispartofGastronomy and Hospitality Studies in Tourism
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250323
dc.titleTypes of Cheese Used in Traditional Turkish Cuisine
dc.typeBook Part

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