EN
TR
Evaluation of the Maras Tarhana in Gastronomy
Öz
Delicious and beautiful and food choice, ability of cooking and eating by people is defined the art of gastronomy. It includes subject of research in culinary of communities and presentation. Tarhana has significant place in Turkish culinary and it can be produced with many different methods and materials in many regions of Turkey. It is an important food because of suitable for the Turkish people’s tastes, easily stored,produced, and cooked, being of common an economic and it has valuable nutrition content. Some different processing steps applied during the production of Maras tarhana of our country due to natural contributions and consumption habits that are different from those made in different parts of tarhana. The information about the details of Maras tarhana is given and it is tried to emphasize the importance of gastronomy in this study
Anahtar Kelimeler
Ayrıntılar
Birincil Dil
İngilizce
Konular
-
Bölüm
-
Yayımlanma Tarihi
1 Ocak 2017
Gönderilme Tarihi
1 Ocak 2017
Kabul Tarihi
-
Yayımlandığı Sayı
Yıl 2017 Cilt: 1 Sayı: 1
APA
Gök, S. A., Sezgin, A. C., & Yıldırım, F. (2017). Evaluation of the Maras Tarhana in Gastronomy. Aydın Gastronomy, 1(1), 61-70. https://izlik.org/JA93AL25UG
AMA
1.Gök SA, Sezgin AC, Yıldırım F. Evaluation of the Maras Tarhana in Gastronomy. A-GASTRO. 2017;1(1):61-70. https://izlik.org/JA93AL25UG
Chicago
Gök, Serkan Anıl, Aybuke Ceyhun Sezgin, ve Fatih Yıldırım. 2017. “Evaluation of the Maras Tarhana in Gastronomy”. Aydın Gastronomy 1 (1): 61-70. https://izlik.org/JA93AL25UG.
EndNote
Gök SA, Sezgin AC, Yıldırım F (01 Ocak 2017) Evaluation of the Maras Tarhana in Gastronomy. Aydın Gastronomy 1 1 61–70.
IEEE
[1]S. A. Gök, A. C. Sezgin, ve F. Yıldırım, “Evaluation of the Maras Tarhana in Gastronomy”, A-GASTRO, c. 1, sy 1, ss. 61–70, Oca. 2017, [çevrimiçi]. Erişim adresi: https://izlik.org/JA93AL25UG
ISNAD
Gök, Serkan Anıl - Sezgin, Aybuke Ceyhun - Yıldırım, Fatih. “Evaluation of the Maras Tarhana in Gastronomy”. Aydın Gastronomy 1/1 (01 Ocak 2017): 61-70. https://izlik.org/JA93AL25UG.
JAMA
1.Gök SA, Sezgin AC, Yıldırım F. Evaluation of the Maras Tarhana in Gastronomy. A-GASTRO. 2017;1:61–70.
MLA
Gök, Serkan Anıl, vd. “Evaluation of the Maras Tarhana in Gastronomy”. Aydın Gastronomy, c. 1, sy 1, Ocak 2017, ss. 61-70, https://izlik.org/JA93AL25UG.
Vancouver
1.Serkan Anıl Gök, Aybuke Ceyhun Sezgin, Fatih Yıldırım. Evaluation of the Maras Tarhana in Gastronomy. A-GASTRO [Internet]. 01 Ocak 2017;1(1):61-70. Erişim adresi: https://izlik.org/JA93AL25UG
