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Aydın Gastronomy

Volume: 3 Issue: 2, 7/27/19

Year: 2019

Derleme/Review

Review

1. İstanbul’un Gastronomi Turizmi Potansiyeli ve Balığın Rolü

Sühendan Mol , Candan Varlık

Page : 65-74
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2. GASTRONOMİDE EVRENSEL DİL: BİLİM VE MÜHENDİSLİK “ELEŞTİREL BİR BAKIŞ”

İsmail Hakkı Tekiner , Tolgahan Tabak , Oğuzhan Köklü , Gizel Hülağa , Halil İbrahim Orhan

Page : 75-85
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3. Bacterial Biofilms: Formation, Properties and Its Prevention in Food Industry

Kefyalew Chırkena , Beyza Ulusoy , Canan Hecer

Page : 87-100
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4. Hodan Otunun Faydaları ve Mutfakta Kullanımı

Ayla Ünver Alçay

Page : 101-117
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5. BİR GIDA OLARAK MİDYE

Mehmet Nezir Güngörür , Sühendan Mol

Page : 119-127
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6. TURİZM İŞLETMELERİNDE YÖNETİMİN PLANLAMA FONKSİYONUNUN ÖNEMİ

Berat Gevşek

Page : 129-135
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  • Archive
    • Volume: 2 Issue: 2, 7/1/18
    • Volume: 3 Issue: 1, 1/30/19
    • Volume: 3 Issue: 2, 7/27/19
    • Volume: 4 Issue: 1, 1/28/20
    • Volume: 4 Issue: 2, 7/25/20

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