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TURİZMDE ÇEKİCİLİK UNSURU OLARAK GASTRONOMİ MÜZELERİ: MARMARİS BAL EVİ ÖRNEĞİ̇, 468-477
GASTRONOMY MUSEUMS AS TOURIST ATTRACTION FACTORS: THE EXAMPLE OF MARMARIS HONEY HOUSE
http://dx.doi.org/10.16992/ASOS.12118
Çağrı SÜRÜCÜ -- Aydan BEKAR
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MUTFAK PROFESYONELLERİNİN TÜRK MUTFAĞI UYGULAMALARINA İLİŞKİN GÖRÜŞLERİ̇, 576-586
THE OPINIONS OF KITCHEN PROFESSIONALS ON THE APPLICATIONS OF TURKISH CUISINE
http://dx.doi.org/10.16992/ASOS.11897
Çağrı SÜRÜCÜ -- Aydan BEKAR
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The Journal of Academic Social Science/Uluslararası Sosyal Bilimler Dergisi