O. Yıldırım, "Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses," Güncel turizm araştırmaları dergisi (Online) , vol.6, no.2, pp.345-368, 2022
Yıldırım, O. 2022. Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses. Güncel turizm araştırmaları dergisi (Online) , vol.6, no.2 , 345-368.
Yıldırım, O., (2022). Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses. Güncel turizm araştırmaları dergisi (Online) , vol.6, no.2, 345-368.
Yıldırım, OYA. "Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses," Güncel turizm araştırmaları dergisi (Online) , vol.6, no.2, 345-368, 2022
Yıldırım, OYA. "Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses." Güncel turizm araştırmaları dergisi (Online) , vol.6, no.2, pp.345-368, 2022
Yıldırım, O. (2022) . "Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses." Güncel turizm araştırmaları dergisi (Online) , vol.6, no.2, pp.345-368.
@article{article, author={OYA YILDIRIM}, title={Edible Flowers from Kitchen Chefs’ Perspective and Status of Use in Hospitality Businesses}, journal={Güncel turizm araştırmaları dergisi (Online)}, year=2022, pages={345-368} }