IAD Index of Academic Documents
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  • Aydın Gastronomy
  • Volume:3 Issue:2

İstanbul’un Gastronomi Turizmi Potansiyeli ve Balığın Rolü

Sühendan MOL, Candan VARLIK
Publication date : 2019-07-27

GASTRONOMİDE EVRENSEL DİL: BİLİM VE MÜHENDİSLİK “ELEŞTİREL BİR BAKIŞ”

İsmail Hakkı TEKİNER, Tolgahan TABAK, Oğuzhan KÖKLÜ, Gizel HÜLAĞA, Halil İbrahim ORHAN
Publication date : 2019-07-27

Bacterial Biofilms: Formation, Properties and Its Prevention in Food Industry

Kefyalew CHIRKENA, Beyza ULUSOY, Canan HECER
Publication date : 2019-07-27

Hodan Otunun Faydaları ve Mutfakta Kullanımı

Ayla ÜNVER ALÇAY
Publication date : 2019-07-27

BİR GIDA OLARAK MİDYE

Mehmet Nezir GÜNGÖRÜR, Sühendan MOL
Publication date : 2019-07-27

TURİZM İŞLETMELERİNDE YÖNETİMİN PLANLAMA FONKSİYONUNUN ÖNEMİ

Berat GEVŞEK
Publication date : 2019-07-27

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