ÖZGÜR GÖDE, M. And Sezer, S. 2022. A Product Development Study for Black Foods in the Turkish Cuisine: The Case of Keşkül. VI. INTERNATIONAL GASTRONOMY TOURISM STUDIES CONGRESS , (Turkey).

ÖZGÜR GÖDE, M., & Sezer, S., (2022). A Product Development Study for Black Foods in the Turkish Cuisine: The Case of Keşkül . VI. INTERNATIONAL GASTRONOMY TOURISM STUDIES CONGRESS, Turkey

ÖZGÜR GÖDE, MERVE, And Songül Sezer. "A Product Development Study for Black Foods in the Turkish Cuisine: The Case of Keşkül," VI. INTERNATIONAL GASTRONOMY TOURISM STUDIES CONGRESS, Turkey, 2022

ÖZGÜR GÖDE, MERVE Ö. And Sezer, Songül. "A Product Development Study for Black Foods in the Turkish Cuisine: The Case of Keşkül." VI. INTERNATIONAL GASTRONOMY TOURISM STUDIES CONGRESS , Turkey, 2022

ÖZGÜR GÖDE, M. And Sezer, S. (2022) . "A Product Development Study for Black Foods in the Turkish Cuisine: The Case of Keşkül." VI. INTERNATIONAL GASTRONOMY TOURISM STUDIES CONGRESS , Turkey.

@conferencepaper{conferencepaper, author={MERVE ÖZGÜR GÖDE And author={Songül Sezer}, title={A Product Development Study for Black Foods in the Turkish Cuisine: The Case of Keşkül}, congress name={VI. INTERNATIONAL GASTRONOMY TOURISM STUDIES CONGRESS}, city={}, country={Turkey}, year={2022}}