ŞALLI, G. And KADAM, S. General Characteristics and Historical Processes of Turkish Cuisine. 2024. In Contemporary Studies and Theories in Gastronomy and Food Science , Peter Lang AG, Berlin, 99-114.

ŞALLI, G., & KADAM, S., (2024). General Characteristics and Historical Processes of Turkish Cuisine. Contemporary Studies and Theories in Gastronomy and Food Science (pp.99-114), Berlin: Peter Lang AG.

ŞALLI, GÖKHAN, And SERCAN KADAM. "General Characteristics and Historical Processes of Turkish Cuisine." In Contemporary Studies and Theories in Gastronomy and Food Science , 99-114. Berlin: Peter Lang AG, 2024

ŞALLI, GÖKHAN And KADAM, SERCAN. "General Characteristics and Historical Processes of Turkish Cuisine." Contemporary Studies and Theories in Gastronomy and Food Science , Peter Lang AG, 2024, pp.99-114.

ŞALLI, G. And KADAM, S. (2024) "General Characteristics and Historical Processes of Turkish Cuisine", Contemporary Studies and Theories in Gastronomy and Food Science . Berlin: Peter Lang AG.

@bookchapter{bookchapter, author ={GÖKHAN ŞALLI And author ={SERCAN KADAM}, chaptertitle={General Characteristics and Historical Processes of Turkish Cuisine}, booktitle={ Contemporary Studies and Theories in Gastronomy and Food Science}, publisher={Peter Lang AG}, city={Berlin},year={2024} }