1 Ocak 2013 Dergi makalesi Açık Erişim

Loker, Gul Biringen; Amoutzopoulos, Birdem; Ozkoc, Semin Ozge; Ozer, Hayrettin; Satir, Gulcin; Bakan, Ayse

Dublin Core

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  <dc:creator>Loker, Gul Biringen</dc:creator>
  <dc:creator>Amoutzopoulos, Birdem</dc:creator>
  <dc:creator>Ozkoc, Semin Ozge</dc:creator>
  <dc:creator>Ozer, Hayrettin</dc:creator>
  <dc:creator>Satir, Gulcin</dc:creator>
  <dc:creator>Bakan, Ayse</dc:creator>
  <dc:date>2013-01-01</dc:date>
  <dc:description>Purpose - The purpose of this paper is to describe methodology and practices undertaken during a pilot study on food composition of Turkish traditional foods (TTF).</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/91801</dc:identifier>
  <dc:identifier>oai:zenodo.org:91801</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>BRITISH FOOD JOURNAL 115(2-3) 394-408</dc:source>
  <dc:title>A pilot study on food composition of five Turkish traditional foods</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>