IAD Index of Academic Documents
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  • Gastroia: Journal of Gastronomy And Travel Research
  • Volume:5 Issue:3

Yöresel Tahil Ürün Olan Kavutun’un Besinsel Değerlendirilmesi

Elif Esma KARAMAN, Melike ÖZKAN, Melek YAMAN
Publication date : 2021-10-30

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

Öznur CUMHUR
Publication date : 2021-10-30

Türk Mutfak Kültüründe Çorba ve Coğrafi İşaretli Çorbalar Üzerine Bir Değerlendirme

Zafer ÖZBEY, Hasan KÖŞKER
Publication date : 2021-10-30

Grissini Üretiminde Gıda Takviyesi Olarak Deniz Yosunu (Spirulina) Kullanılmasının Duyusal ve Fiziksel Değerlendirilmesi

Aysun GARGACI KINAY, Hünkar Avni DUYAR
Publication date : 2021-10-30

Restoran Çalışanların Covid-19 Korkusu ile Tükenmişlik Düzeyleri Arasındaki İlişkinin Belirlenmesi: Hatay Örneği

Seyran REYHANDALI, Hasan CİNNİOĞLU
Publication date : 2021-10-30

Impact of Electronic Word of Mouth Communication and Destination Image on Behavioural Intentions: The Case of Eskişehir Turkey

Sila KARACAOĞLU
Publication date : 2021-10-30

Hedonik ve Faydacı Değerlerin Tüketici Tatmini ve Davranışsal Niyetlere Etkisi: Etnik Restoranlar Örneği

Duran CANKÜL, Anıl KURT, Mustafa Çağatay KIZILTAŞ
Publication date : 2021-10-30

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