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Emine Yazan Post Graduate It is not affiliated with an institution
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Sustainable Gastronomy Gastronomy Tourism Management Local Cuisine International Cuisine

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THE TRANSFORMATION OF FLAVOR INTO A SOUVENIR: A STUDY ON THE DETERMINATION OF PRODUCTS USED IN GASTRONOMIC SOUVENIRS IN ADIYAMAN
Authors: Hülya Yeşilyurt , Emine Yazan
Published: 2025 , Adiyaman University Journal of Social Sciences
DOI: 10.14520/adyusbd.1782479
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Adiyaman University Journal of Social Sciences
Adiyaman University Journal of Social Sciences
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