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NEW APPROACH IN GASTRONOMY: THIRD WAVE COFFEE

dc.contributor.authorGEDİK, Sezgi
dc.date.accessioned2021-03-03T17:46:21Z
dc.date.available2021-03-03T17:46:21Z
dc.date.issued2016
dc.identifier.citationGEDİK S., "NEW APPROACH IN GASTRONOMY: THIRD WAVE COFFEE", Uluslararası Sosyal Araştırmalar Dergisi, cilt.9, sa.45, ss.811-814, 2016
dc.identifier.othervv_1032021
dc.identifier.otherav_4b5d40df-d6b5-481a-8cc0-f760b6570906
dc.identifier.urihttp://hdl.handle.net/20.500.12627/54091
dc.identifier.urihttp://www.sosyalarastirmalar.com/
dc.language.isoeng
dc.subjectSosyal ve Beşeri Bilimler
dc.subjectSosyal Bilimler (SOC)
dc.subjectSosyal Bilimler Genel
dc.titleNEW APPROACH IN GASTRONOMY: THIRD WAVE COFFEE
dc.typeMakale
dc.relation.journalUluslararası Sosyal Araştırmalar Dergisi
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume9
dc.identifier.issue45
dc.identifier.startpage811
dc.identifier.endpage814
dc.contributor.firstauthorID626831


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