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The aim of this study is to understand the local gastronomic elements of destinations in the branding process of destinations. To achieve this goal, Adana province, which has a large kitchen culture in Turkey is chosen. Although there are studies rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3070::56de38b740a64adc049b0a0fce88fc5a
http://hdl.handle.net/20.500.11787/2400
http://hdl.handle.net/20.500.11787/2400
