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Hardaliye
Compare Trabzon and Antalya in Terms of Tourism in My Opinion/To Me,
Bağdan Sofraya Yemeklik Asma Yaprak Üretimi Production Of
Trakya Turizm Rotası Projesi: Lezzet Rotası Üzerine Bir Değerlendirme (Thrace Tourism Route Project: an Evaluation on the Taste Route)
Investigation of Local Cuisine Culture in Turkey by Regions and the Importance in Rural Tourism
A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”
Pratik Bağcılık Kitabı
(TFI-2012) Traditional Foods
Synbiotics: a Culinary Art to Creative Health Foods
ANTAKYA GASTRONOMİ DERNEĞİ AYLIK BÜLTENİ SAYI 9 • TEMMUZ 2021 Antakya Gastronomi Derneği Aylık Bülteni
And Its Cuisine
Kapadokya'da Bağcılığın Gastronomi Turizmi Açısından Değerlendirilmesi
To Explore, Discover and Spread the Natural and Cultural Heritage in Bulgaria-Turkey Cross-Border Region Project Cb005.1.22.105
TRAKYA'da BAĞCILIK YAPAN TARIM İŞLETMELERİNİN EKONOMİK ANALİZİ VE PLANLANMASI FUAT YILMAZ Doktora Tezi Tarım Ekonomis
Probiotic Delivery Through Non-Dairy Plant-Based Food Matrices
Microbiota, Fermentation Process and Quality Characteristics
2017 Yılı Araştırma Faaliyet Raporu
Non Dairy Probiotic Beverages
Top View
B. Kırklareli
Traditional Low-Alcoholic and Non-Alcoholic Fermented Beverages Consumed in European Countries: a Neglected Food Group
The 4Th International Symposium on “Traditional Foods from Adriatic to Caucasus”
Prof. Muhammet ARICI
Bağcilikta Gelişme Ve Üretim Hedefleri
Food Plants Used in Meriç Town from Turkey
Botanical Characteristics, Potential Uses, and Cultivation Possibilities of Mustards in Turkey: a Review
Wine and Non-Dairy Fermented Beverages: a Novel Source of Pro- and Prebiotics
TÜRK PATENT Ve MARKA KURUMU
“Virtual Maritza – Merich Cuisine” Meriç Region