Work

A gastronomic product in Turkish culinary culture: A research on Yozgat Çanak cheese

Year: 2022

Type: article

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2022.100650

Authors: Yener Oğan, Muhabbet Çelik

Institutions: Artvin Coruh University, Yozgat Bozok Üniversitesi

Language: English

Topic: Culinary Culture and Tourism

Subfield: Tourism, Leisure and Hospitality Management

Field: Business, Management and Accounting

Domain: Social Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4310975127

FWCI: 4.364

Cites: 14

Cited by: 28

Related to: 10