A gastronomic product in Turkish culinary culture: A research on Yozgat Çanak cheese-Reference-Cited by-同舟云学术

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

Published:2023-03 Issue: Volume:31 Page:100650
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Oğan Yener^ORCID,Çelik Muhabbet^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference29 articles.

1. Yozgat çanak peynirinin yapılışı bileşimi ve olgunlaştırılması;Akyüz;Gıda,1984

2. Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks;Boudalia;Food Sci. Technol. Campinas,2020

3. Bilimsel Araştırma Yöntemleri;Büyüköztürk,2009

4. Türkiye'nin coğrafi işaretli peynirleri;Çakmakçı;Akademik Gıda,2021

5. Yozgat’ın Coğrafi Işaretli Yemeklerinin Gastronomi Turizmi Açısından Değerlendirilmesi. II. Uluslararası Bozok Sempozyumu, 04-06 Mayıs 2017;Canbolat,2017

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1. Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy;Sustainability;2023-08-25

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