HELAL OTEL İŞLETMECİLİĞİNDE HELAL KRİTİK KONTROL NOKTALARİ, 1-11
HALAL CRITICAL CONTROL POINTS IN HALAL HOTEL MANAGEMENT
http://dx.doi.org/10.16992/ASOS.13470
Ali BATU
KÜLTÜR VE GASTRONOMİ TURİZMİ BAKIMINDAN KONYȦ, 20-38
KONYA IN TERMS OF CULTURAL TOURISM AND GASTRONOMY
http://dx.doi.org/10.16992/ASOS.1327
Ali BATU
KAZAK-TÜRK MUTFAK KÜLTÜRÜNDE (DASTARHAN) GASTRONOMİ̇, 1-16
GASTRONOMY IN KAZAKH-TURKISH CULINARY CULTURE (DASTARHAN)
http://dx.doi.org/10.16992/ASOS.1245
Ali BATU