GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN YENİLEBİLİR ÇİÇEK OLARAK LAVANTAYA İLİŞKİN BİLGİ, DENEYİM VE GÖRÜŞ DURUMLARI (KNOWLEDGE, EXPERIENCE, AND VIEWS OF LAVENDER AS AN EDIBLE FLOWER AMONG GASTRONOMY AND CULINARY ARTS STUDENTS)
Authors
Şeyma Nur GÜNEŞ (ORCID: https://orcid.org/0000-0001-8484-6158)
GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN YENİLEBİLİR ÇİÇEK OLARAK LAVANTAYA İLİŞKİN BİLGİ, DENEYİM VE GÖRÜŞ DURUMLARI (KNOWLEDGE, EXPERIENCE, AND VIEWS OF LAVENDER AS AN EDIBLE FLOWER AMONG GASTRONOMY AND CULINARY ARTS STUDENTS)
Şeyma Nur GÜNEŞ, Tolga Akcan, Duygu TİBET AKGÜL
Journal
Journal of Gastronomy Hospitality and Travel (joghat)
Topics
Culinary Culture and Tourism
article
GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN YENİLEBİLİR ÇİÇEK OLARAK LAVANTAYA İLİŞKİN BİLGİ, DENEYİM VE GÖRÜŞ DURUMLARI (KNOWLEDGE, EXPERIENCE, AND VIEWS OF LAVENDER AS AN EDIBLE FLOWER AMONG GASTRONOMY AND CULINARY ARTS STUDENTS)
Şeyma Nur GÜNEŞ, Tolga Akcan, Duygu TİBET AKGÜL
article en
Abstract
No abstract available for this paper.
Publication Tag
Journal of Gastronomy Hospitality and Travel (joghat)
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GASTRONOMİ VE MUTFAK SANATLARI ÖĞRENCİLERİNİN YENİLEBİLİR ÇİÇEK OLARAK LAVANTAYA İLİŞKİN BİLGİ, DENEYİM VE GÖRÜŞ DURUMLARI (KNOWLEDGE, EXPERIENCE, AND VIEWS OF LAVENDER AS AN EDIBLE FLOWER AMONG GASTRONOMY AND CULINARY ARTS STUDENTS) — Şeyma Nur GÜNEŞ, Tolga Akcan, et al. · Journal of Gastronomy Hospitality and Travel (joghat) (2025) | TGRS Research Map | TGRS