Evaluation of the Role of Local Foods within the Scope of Sustainable Tourism Principles

Basit Öğe Kaydı
dc.contributor.authorÜnlü, Hami
dc.contributor.authorApak, Ömer Ceyhun
dc.date.accessioned2026-09-01T15:48:05Z
dc.date.available2026-09-01T15:48:05Z
dc.date.issued2026
dc.departmentBayburt Üniversitesi
dc.description.abstract[Abstract Not Available]
dc.identifier.endpage297
dc.identifier.isbn978-363193731-0
dc.identifier.isbn978-363193732-7
dc.identifier.isbn978-363193730-3
dc.identifier.scopus2-s2.0-105046902123
dc.identifier.scopusqualityN/A
dc.identifier.startpage287
dc.identifier.urihttps://hdl.handle.net/20.500.12403/8390
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherPeter Lang GmbH, Internationaler Verlag der Wissenschaften
dc.relation.ispartofTourism Management in a Changing World: Navigating Transformations and Challenges
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260820
dc.subjectFood Chemistry
dc.subjectFood Industry
dc.subjectFood Ingredients
dc.subjectFood Science
dc.subjectSustainable City
dc.subjectSustainable Development Goals
dc.subjectLocal Foods
dc.subjectSustainable Tourism
dc.subjectSustainable Development
dc.titleEvaluation of the Role of Local Foods within the Scope of Sustainable Tourism Principles
dc.typeBook Chapter

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu