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Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME

Year 2024, Volume: 8 Issue: 2, 215 - 245, 03.10.2024

Abstract

Yenilebilir böceklerin, sürdürülebilir tarım uygulamalarına katkıda bulunarak çevresel etkileri azaltma, düşük sera gazı emisyonları ve su tüketimi ile öne çıkma gibi önemli çevresel faydalarının yanı sıra, yüksek protein, vitamin ve mineral içeriği ile besleyici olma özelliği konuyu son dönemlerde dikkat çekici hale getirmiştir. Bu çalışmada, Gastronomi ve Mutfak Sanatları bölümü öğrencilerinin böcek tüketimine yönelik tutum ve tercihlerinin belirlenmesi amaçlanmaktadır. Bu amaç doğrultusunda, İstanbul ve Trabzon'da yer alan çeşitli üniversitelerdeki Gastronomi ve Mutfak Sanatları Bölümü öğrencileri ile iletişime geçilmiş ve çevrim içi anket uygulaması gerçekleştirilmiştir. Araştırma kapsamında toplam 351 öğrenciye ulaşılmıştır. Çalışmada, Cicatiello ve arkadaşları (2016) tarafından geliştirilen gıda tüketim davranışları ile yenilebilir böcekler ve gıda tüketim durumlarına ilişkin ölçekler uygulanmıştır. Toplanan veriler SPSS programı ile analiz edilmiştir. Öğrencilerin genel anlamda, yenilebilir böcek tüketim alışkanlıkları ve tutumları, böcek türlerine yönelik eğilimleri değerlendirmeye alınmıştır. Elde edilen bulgulara göre, öğrencilerin yenilebilir böcek tüketme tutum ve davranışlarının negatif olduğu, tüketme eğilimlerinin olmadığı gözlemlenmiştir. Demografik özelliklere ilişkin yapılan analizlerde, öğrencilerin böcek tüketimine yönelik pozitif algılarının cinsiyete göre anlamlı bir farklılık gösterirken; negatif algılarının cinsiyete göre farklılık göstermediği tespit edilmiştir. Ayrıca, böcek tüketimine yönelik negatif algıları gelir seviyelerine göre anlamlı farklılıklar gösterdiği anlaşılmıştır. Ek olarak, böcek tüketimine yönelik algılarının gıda tüketim durumlarına göre farklılık gösterip göstermediğini belirlemek için yapılan analizlerde etnik gıda tüketen katılımcıların böcek tüketme algılarının pozitif olduğu sonucuna varılmıştır. Bu araştırmanın, gastronomi alanında trend olan ve aynı zamanda alternatif bir gıda olarak kabul edilen yenilebilir böceklere karşı özellikle Z kuşağı tüketici algısını saptayarak literatüre önemli bir katkı sağlayacağı düşünülmektedir.

References

  • Anankware PJ, Fening KO, Osekre E, Obeng-Ofori D, 2015. Insects As Food and Feed: A Review. International Journal of Agricultural Research and Reviews 3(1), 143-1
  • Bağrıaçık, N. (2009). Böceklerin Etnobiyolojik Önemi, Kafkas Üniver-sitesi Fen Bilimleri Dergisi, 2(2), 77-81.
  • Baker, M.A., Legendre, T.S. ve Wook Kim, Y. (2019). “Edible Insect Gastronomy” The Routledge Handbook of Gastronomic Tourism, (Ed.: Dixit, K.S.), New York: Routledge.
  • Baker, M. A., Shin, J. T., ve Kim, Y. W. (2016). An exploration and in-vestigation of edible insect consumption: The impacts of image and description on risk perceptions and Pprchase intent. Psychology and Marketing, 33(2), 94-112.
  • Castro, M. ve Chambers IV, E. (2018). Willingness to eat an insect based product and impact on brand equity: A global perspective. Journal of Sensory Studies. 34(2). 12486.
  • Chan, E.Y., 2019. Mindfulness and willingness to try insects as food:the role of disgust. Food Quality and Preference 71: 375-383.
  • Cicatiello, C., De Rosa, B., Franco, S. ve Lacetera, N. (2016). Consumer Approach to İnsects As Food: Barriers and Potential For Consumption in Italy. British Food Journal, 118(9), 2271-2286.
  • Collavo, A. , Glew R.H., Huang, Y.S., Bosse, R., Paoletti, M.G. (2005). Housekricket smallscale farming in Ecological implications of minilivestock: potential of insects, rodents, frogs and snails. Ecological Implications of Mini-livesto. 515-540.
  • De Castro, R.J.S., Ohara, A., dos Santos Aguilar, J.G., Domingues, M.A.F. (2018). Nutritional, functional and biological properties of insect prote-ins: Processes for obtaining, consumption and future challenges. Trends Food Sci Tech, 76: 82 89, doi: 10.1016/j.tifs.2018.04.006.
  • Domjan, M. (2018). Introduction to food neophobia: Historical and conceptual foundations. S. Reily (Ed.), In: Food Neophobia: Behavioral and Biological İnfluences içinde (S. Xv–Xxx). Sawston: Woodhead Publishing.
  • Food and Agriculture Organization. (FAO). (2009). How to Feed the World in 2050. http://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_to_Feed_the_World_ n_2050.pdf
  • FAO. (2015). http://www.fao.org/edible-insects/84627/en/ (Erişim Tarihi: 25.03.2024).
  • Finke, M. D., ve Oonincx, D. G. A. B. (2014). Insects as food for insec-tivores. In J. Shapiro-Ilan Morales-Ramos, G. Rojas, ve D. I. Shapiro-Ilan (Eds.), Mass Production of Beneficial Organisms: Invertebrates and Entomo-pathogens (pp. 583-616). Academic Press.
  • Gahukar, R. T. (2011). Entomophagy and Human Food Security. Inter-national Journal of Tropical Insect Science, 31(3), 129-144.
  • Goodland, R., ve Anhang, J. (2009). Livestock and climate change. What if the key actors in climate change were pigs, chickens and cows?, World Watch, 22(6), 10–19.
  • Gümüş, N. (2020). Z Kuşağı tüketicilerin satın alma karar tarzlarının in-celenmesi. Journal of Yasar University, 15(58), 381-396.
  • Güneş E., Sormaz, Ü. ve Nizamlıoğlu, H. F. (2017). Gıda ve Turizm Sektöründe Böceklere Yer Var Mı? Uluslararası Türk Dünyası Turizm Araştır-maları Dergisi, 2(1), 63-75.
  • Gürsoy, D. (2013). Tarihin Süzgecinde Mutfak Kültürümüz. (1. baskı). Oğlak Yayıncılık.
  • Jansson, A., ve Berggren, A. (2015). Insects as food, something for the future?. A report from Future Agriculture. Swedish University of Agricultural Sciences. Uppsala.
  • Karaman, R. ve Bozok, D. (2019). Alternatif Besin Kaynağı Olarak Çe-kirge: Nitel Bir Uygulama. Journal of Tourism and Gastronomy Studies, 7 (3), 1573-1587.
  • Karaman R., ve Girgin G.K. (2020). Yenilebilir Böcekler Kapsamında Çekirge ve Karides. J Global Tourism Technol Res, 1(1): 1-11.
  • Kayri, M. (2009). Araştırmalarda gruplar arası farkın belirlenmesine yö-nelik çoklu karşılaştırma (Post-Hoc) teknikleri, Fırat Üniversitesi Sosyal Bilim-ler Dergisi, 19(1), 51-64.
  • Kouřimská, L., ve Adámková, A. (2016). Nutritional and sensory qua-lity of edible insects. NFS Journal, 4, 22-26.
  • Lähteenmäki Uutela, A., ve Grmelová, N. (2016). European law on in-sects in food and feed. European Food and Feed Law Review, 11(1), 2-8.
  • Lockwood, J. A. (2004). Locust: The devastating rise and disappearance of the insect that shaped the American Frontier. New York, USA: Basic Books.
  • Mancini, S., Sogari, G., Menozzi, D., Nuvoloni, R., Torracca, B.,Moruzzo, R. and Paci, G., 2019b. Factors predicting the intentionof eating an insect-based product. Foods 8: 270 (PDF) A literature review of consumer research on edible insects: recent evi-dence and new vistas from 2019 studies.
  • Mankan, E. (2017). Gastronomide Yeni Trendler-Yenilebilir Böcekler. International Periodical for the Languages, Literature and History of Turkish or Turkic, 12(3), 425- 440.
  • Mitsuhashi, J. (2017). Edible Insects of the World. (1st ed.). CRC Press.
  • Özer, E.Z. (2018). “Yenilebilir Çiçekler ve Yenilebilir Böcekler” Gastro-nomi ve Yiyecek Tarihi (Ed.: Akbaba, A. Ve Çetinkaya, N.), Ankara: Detay Yayıncılık, ss,308, 326.
  • Pal, P., ve Roy, S. (2014). Edible insects: Future of human food a re-view. International Letters of Natural Sciences, 21, 1- 11.
  • Poma, G., Cuykx, M., Amato, E., Calaprice, C., Focant, J.F., Covaci, A. (2017). Evaluation of hazardous chemicals in edible insects and insect based food intended for human consumption. Food Chem Toxicol, doi: 10.1016/j.fct.2016.12.006.
  • Ramaswamy, S. B. (2015). Setting the table for a hotter, flatter, more crowded earth: İnsects on the menu?. Journal of Insects as Food and Feed, 1(3), 171-178.
  • Rodriguez-Tadeo A, Pati-o-Villena B, González Martínez-La Cuesta E, urquídez Romero R, Ros-Berruezo G, et al. Food neo phobia, Mediterranean diet adherence and acceptance of healthy foods prepared in gas tronomic workshops by Spanish students. Nutr Hosp. 2018;27;35(3):642-9.
  • Sagori, G., Liu, A. ve Li, J. (2019). “Understanding Edible Insect as Food ın Western and Eastern Societies” Environmental Health, and Business Opportunities in the New Meat Alternatives Market (Ed.: Bogueva, D., Mari-nova, D., Raphaely, T., ve Schmidinger, K.,), United States: IGI Global.
  • Schnettler & Höger & Orellana & Miranda vd., B. (2017). Food neop-hobia, life satisfaction and family eating habits in university students. Cadernos de Saúde Pública, 33(3), 360-362.
  • Sogari G, Menozzi D, Mora C. The food neo phobia scale and young adults' intention to eat insect products. Int J Consum Stud. 2019; 43(1):68-76. [Crossref]
  • Tuorila, H., Lahteenmaki, L., Pohjalainen, L. ve Lotti, L. (2001). Food Neophobia Among the Finns and Related Responses to Familiar and Unfami-liar Foods. Food Quality and Preference, 12, 29–37.
  • Tuccillo, F., Gianfranco Marino, M. ve Torri, L. (2020). Italian consu-mers’ attitudes towards entomophagy: Influence of human factors and proper-ties of insects and insect-based food. Food Research International. 137, 109619.
  • United Nations Educational, Scientific, and Cultural Organization. (UNESCO). (2014). Water AndEnergyFactsandfigu-res.https://unesdoc.unesco.org/ark:/48223/pf0000226961?posInSet=1queryI =006eba205034-41ec-a084-3c4f1ba1ad6e.
  • Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. ve Vantomme, P., (2013). Edible insects future prospects for food and feed security. FAO.
  • Womeni, H. M., Linder, M., Tiencheu, B., Mbiapo, F. T., Villeneuve, P., Fanni, J., ve Parmentier, M. (2009). Oils of insects and larvae consumed in Af-rica: Potential sources of polyunsaturated fatty acids. Oléagineux, Corps Gras, Lipides, 16(4-5-6), 230-235.
  • Xiaoming, C. Ying, F., ve Hong, Z. (2010). Review of the nutritive va-lue of edible insects. Edible insects and other invertebrates in Australia: Future prospects, proceedings of a workshop on Asia-Pacific resources and their po-tential for development, 19–21 February 2008, Bangkok 2010, pp. 85–92.
  • Yen, A. L. (2009). Edible insects: Traditional knowledge or western phobia. Entomological Research, 39(5), 289- 298.
  • Yüksel, E. ve Canhilal, R. (2018). A Survey of Public Opinion about Entomophagy in Erciyes University. Uluslararası Tarım ve Yaban Hayatı Bilim-leri Dergisi (UTYHBD), 2018, 4(2): 203 – 208.

ATTITUDES AND PREFERENCES OF GENERATION Z TOWARDS EDIBLE INSECTS: A STUDY ON GASTRONOMY AND CULINARY ARTS STUDENTS

Year 2024, Volume: 8 Issue: 2, 215 - 245, 03.10.2024

Abstract

The significant environmental benefits of edible insects, such as reducing environmental impact through sustainable agricultural practices, lower greenhouse gas emissions, and reduced water consumption, combined with their high protein, vitamin, and mineral content, have recently brought attention to this topic. This study aims to determine the attitudes and preferences of Gastronomy and Culinary Arts students regarding insect consumption. To this end, students from various universities in Istanbul and Trabzon were contacted, and an online survey was conducted. A total of 351 students participated in the research. The study employed scales developed by Cicatiello et al. (2016) regarding food consumption behaviors, edible insects, and food consumption situations. The collected data were analyzed using the SPSS program. The students' general attitudes and habits towards edible insect consumption, as well as their inclinations towards different insect species, were assessed. The findings indicate that students generally have negative attitudes and behaviors towards edible insect consumption and show no inclination towards consuming them. In analyses related to demographic characteristics, it was found that students' positive perceptions of insect consumption showed a significant difference according to gender, while their negative perceptions did not differ by gender. Additionally, it was found that negative perceptions of insect consumption showed significant differences according to income levels. Furthermore, in analyses conducted to determine whether perceptions of insect consumption differed according to food consumption habits, it was concluded that participants who consumed ethnic food had positive perceptions of insect consumption. This research is expected to make a significant contribution to the literature by identifying the consumer perceptions of Generation Z, a generation increasingly interested in gastronomy, towards edible insects as a trendy and alternative food source.

References

  • Anankware PJ, Fening KO, Osekre E, Obeng-Ofori D, 2015. Insects As Food and Feed: A Review. International Journal of Agricultural Research and Reviews 3(1), 143-1
  • Bağrıaçık, N. (2009). Böceklerin Etnobiyolojik Önemi, Kafkas Üniver-sitesi Fen Bilimleri Dergisi, 2(2), 77-81.
  • Baker, M.A., Legendre, T.S. ve Wook Kim, Y. (2019). “Edible Insect Gastronomy” The Routledge Handbook of Gastronomic Tourism, (Ed.: Dixit, K.S.), New York: Routledge.
  • Baker, M. A., Shin, J. T., ve Kim, Y. W. (2016). An exploration and in-vestigation of edible insect consumption: The impacts of image and description on risk perceptions and Pprchase intent. Psychology and Marketing, 33(2), 94-112.
  • Castro, M. ve Chambers IV, E. (2018). Willingness to eat an insect based product and impact on brand equity: A global perspective. Journal of Sensory Studies. 34(2). 12486.
  • Chan, E.Y., 2019. Mindfulness and willingness to try insects as food:the role of disgust. Food Quality and Preference 71: 375-383.
  • Cicatiello, C., De Rosa, B., Franco, S. ve Lacetera, N. (2016). Consumer Approach to İnsects As Food: Barriers and Potential For Consumption in Italy. British Food Journal, 118(9), 2271-2286.
  • Collavo, A. , Glew R.H., Huang, Y.S., Bosse, R., Paoletti, M.G. (2005). Housekricket smallscale farming in Ecological implications of minilivestock: potential of insects, rodents, frogs and snails. Ecological Implications of Mini-livesto. 515-540.
  • De Castro, R.J.S., Ohara, A., dos Santos Aguilar, J.G., Domingues, M.A.F. (2018). Nutritional, functional and biological properties of insect prote-ins: Processes for obtaining, consumption and future challenges. Trends Food Sci Tech, 76: 82 89, doi: 10.1016/j.tifs.2018.04.006.
  • Domjan, M. (2018). Introduction to food neophobia: Historical and conceptual foundations. S. Reily (Ed.), In: Food Neophobia: Behavioral and Biological İnfluences içinde (S. Xv–Xxx). Sawston: Woodhead Publishing.
  • Food and Agriculture Organization. (FAO). (2009). How to Feed the World in 2050. http://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_to_Feed_the_World_ n_2050.pdf
  • FAO. (2015). http://www.fao.org/edible-insects/84627/en/ (Erişim Tarihi: 25.03.2024).
  • Finke, M. D., ve Oonincx, D. G. A. B. (2014). Insects as food for insec-tivores. In J. Shapiro-Ilan Morales-Ramos, G. Rojas, ve D. I. Shapiro-Ilan (Eds.), Mass Production of Beneficial Organisms: Invertebrates and Entomo-pathogens (pp. 583-616). Academic Press.
  • Gahukar, R. T. (2011). Entomophagy and Human Food Security. Inter-national Journal of Tropical Insect Science, 31(3), 129-144.
  • Goodland, R., ve Anhang, J. (2009). Livestock and climate change. What if the key actors in climate change were pigs, chickens and cows?, World Watch, 22(6), 10–19.
  • Gümüş, N. (2020). Z Kuşağı tüketicilerin satın alma karar tarzlarının in-celenmesi. Journal of Yasar University, 15(58), 381-396.
  • Güneş E., Sormaz, Ü. ve Nizamlıoğlu, H. F. (2017). Gıda ve Turizm Sektöründe Böceklere Yer Var Mı? Uluslararası Türk Dünyası Turizm Araştır-maları Dergisi, 2(1), 63-75.
  • Gürsoy, D. (2013). Tarihin Süzgecinde Mutfak Kültürümüz. (1. baskı). Oğlak Yayıncılık.
  • Jansson, A., ve Berggren, A. (2015). Insects as food, something for the future?. A report from Future Agriculture. Swedish University of Agricultural Sciences. Uppsala.
  • Karaman, R. ve Bozok, D. (2019). Alternatif Besin Kaynağı Olarak Çe-kirge: Nitel Bir Uygulama. Journal of Tourism and Gastronomy Studies, 7 (3), 1573-1587.
  • Karaman R., ve Girgin G.K. (2020). Yenilebilir Böcekler Kapsamında Çekirge ve Karides. J Global Tourism Technol Res, 1(1): 1-11.
  • Kayri, M. (2009). Araştırmalarda gruplar arası farkın belirlenmesine yö-nelik çoklu karşılaştırma (Post-Hoc) teknikleri, Fırat Üniversitesi Sosyal Bilim-ler Dergisi, 19(1), 51-64.
  • Kouřimská, L., ve Adámková, A. (2016). Nutritional and sensory qua-lity of edible insects. NFS Journal, 4, 22-26.
  • Lähteenmäki Uutela, A., ve Grmelová, N. (2016). European law on in-sects in food and feed. European Food and Feed Law Review, 11(1), 2-8.
  • Lockwood, J. A. (2004). Locust: The devastating rise and disappearance of the insect that shaped the American Frontier. New York, USA: Basic Books.
  • Mancini, S., Sogari, G., Menozzi, D., Nuvoloni, R., Torracca, B.,Moruzzo, R. and Paci, G., 2019b. Factors predicting the intentionof eating an insect-based product. Foods 8: 270 (PDF) A literature review of consumer research on edible insects: recent evi-dence and new vistas from 2019 studies.
  • Mankan, E. (2017). Gastronomide Yeni Trendler-Yenilebilir Böcekler. International Periodical for the Languages, Literature and History of Turkish or Turkic, 12(3), 425- 440.
  • Mitsuhashi, J. (2017). Edible Insects of the World. (1st ed.). CRC Press.
  • Özer, E.Z. (2018). “Yenilebilir Çiçekler ve Yenilebilir Böcekler” Gastro-nomi ve Yiyecek Tarihi (Ed.: Akbaba, A. Ve Çetinkaya, N.), Ankara: Detay Yayıncılık, ss,308, 326.
  • Pal, P., ve Roy, S. (2014). Edible insects: Future of human food a re-view. International Letters of Natural Sciences, 21, 1- 11.
  • Poma, G., Cuykx, M., Amato, E., Calaprice, C., Focant, J.F., Covaci, A. (2017). Evaluation of hazardous chemicals in edible insects and insect based food intended for human consumption. Food Chem Toxicol, doi: 10.1016/j.fct.2016.12.006.
  • Ramaswamy, S. B. (2015). Setting the table for a hotter, flatter, more crowded earth: İnsects on the menu?. Journal of Insects as Food and Feed, 1(3), 171-178.
  • Rodriguez-Tadeo A, Pati-o-Villena B, González Martínez-La Cuesta E, urquídez Romero R, Ros-Berruezo G, et al. Food neo phobia, Mediterranean diet adherence and acceptance of healthy foods prepared in gas tronomic workshops by Spanish students. Nutr Hosp. 2018;27;35(3):642-9.
  • Sagori, G., Liu, A. ve Li, J. (2019). “Understanding Edible Insect as Food ın Western and Eastern Societies” Environmental Health, and Business Opportunities in the New Meat Alternatives Market (Ed.: Bogueva, D., Mari-nova, D., Raphaely, T., ve Schmidinger, K.,), United States: IGI Global.
  • Schnettler & Höger & Orellana & Miranda vd., B. (2017). Food neop-hobia, life satisfaction and family eating habits in university students. Cadernos de Saúde Pública, 33(3), 360-362.
  • Sogari G, Menozzi D, Mora C. The food neo phobia scale and young adults' intention to eat insect products. Int J Consum Stud. 2019; 43(1):68-76. [Crossref]
  • Tuorila, H., Lahteenmaki, L., Pohjalainen, L. ve Lotti, L. (2001). Food Neophobia Among the Finns and Related Responses to Familiar and Unfami-liar Foods. Food Quality and Preference, 12, 29–37.
  • Tuccillo, F., Gianfranco Marino, M. ve Torri, L. (2020). Italian consu-mers’ attitudes towards entomophagy: Influence of human factors and proper-ties of insects and insect-based food. Food Research International. 137, 109619.
  • United Nations Educational, Scientific, and Cultural Organization. (UNESCO). (2014). Water AndEnergyFactsandfigu-res.https://unesdoc.unesco.org/ark:/48223/pf0000226961?posInSet=1queryI =006eba205034-41ec-a084-3c4f1ba1ad6e.
  • Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. ve Vantomme, P., (2013). Edible insects future prospects for food and feed security. FAO.
  • Womeni, H. M., Linder, M., Tiencheu, B., Mbiapo, F. T., Villeneuve, P., Fanni, J., ve Parmentier, M. (2009). Oils of insects and larvae consumed in Af-rica: Potential sources of polyunsaturated fatty acids. Oléagineux, Corps Gras, Lipides, 16(4-5-6), 230-235.
  • Xiaoming, C. Ying, F., ve Hong, Z. (2010). Review of the nutritive va-lue of edible insects. Edible insects and other invertebrates in Australia: Future prospects, proceedings of a workshop on Asia-Pacific resources and their po-tential for development, 19–21 February 2008, Bangkok 2010, pp. 85–92.
  • Yen, A. L. (2009). Edible insects: Traditional knowledge or western phobia. Entomological Research, 39(5), 289- 298.
  • Yüksel, E. ve Canhilal, R. (2018). A Survey of Public Opinion about Entomophagy in Erciyes University. Uluslararası Tarım ve Yaban Hayatı Bilim-leri Dergisi (UTYHBD), 2018, 4(2): 203 – 208.
There are 44 citations in total.

Details

Primary Language Turkish
Subjects Sociology (Other)
Journal Section Research Article
Authors

Damla Sarı

Ecem İnce Karaçeper

Publication Date October 3, 2024
Submission Date July 25, 2024
Acceptance Date August 29, 2024
Published in Issue Year 2024 Volume: 8 Issue: 2

Cite

APA Sarı, D., & İnce Karaçeper, E. (2024). Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME. International Journal of Social And Humanities Sciences, 8(2), 215-245.
AMA Sarı D, İnce Karaçeper E. Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME. IJSHS. October 2024;8(2):215-245.
Chicago Sarı, Damla, and Ecem İnce Karaçeper. “Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME”. International Journal of Social And Humanities Sciences 8, no. 2 (October 2024): 215-45.
EndNote Sarı D, İnce Karaçeper E (October 1, 2024) Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME. International Journal of Social And Humanities Sciences 8 2 215–245.
IEEE D. Sarı and E. İnce Karaçeper, “Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME”, IJSHS, vol. 8, no. 2, pp. 215–245, 2024.
ISNAD Sarı, Damla - İnce Karaçeper, Ecem. “Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME”. International Journal of Social And Humanities Sciences 8/2 (October 2024), 215-245.
JAMA Sarı D, İnce Karaçeper E. Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME. IJSHS. 2024;8:215–245.
MLA Sarı, Damla and Ecem İnce Karaçeper. “Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME”. International Journal of Social And Humanities Sciences, vol. 8, no. 2, 2024, pp. 215-4.
Vancouver Sarı D, İnce Karaçeper E. Z KUŞAĞININ YENİLEBİLİR BÖCEKLERE YÖNELİK TUTUM VE TERCİHLERİ: GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİ ÜZERİNE BİR İNCELEME. IJSHS. 2024;8(2):215-4.