KEMER, E. Et Al. 2025. On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens. AYDIN GASTRONOMY , vol.9, no.2 , 469-485.

KEMER, E., İFLAZOĞLU, N., & ÖLMEZ, M., (2025). On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens. AYDIN GASTRONOMY , vol.9, no.2, 469-485.

KEMER, EBRU, NURHAYAT İFLAZOĞLU, And MEVLÜT ÖLMEZ. "On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens," AYDIN GASTRONOMY , vol.9, no.2, 469-485, 2025

KEMER, EBRU Et Al. "On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens." AYDIN GASTRONOMY , vol.9, no.2, pp.469-485, 2025

KEMER, E. İFLAZOĞLU, N. And ÖLMEZ, M. (2025) . "On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens." AYDIN GASTRONOMY , vol.9, no.2, pp.469-485.

@article{article, author={EBRU KEMER Et Al. }, title={On the Trail of a Traditional Flavour: Pastırma and Its Use in Professional Kitchens}, journal={AYDIN GASTRONOMY}, year=2025, pages={469-485} }