Çifçi, İ. Et Al. 2020. Overcoming the food neophobia towards science-based cooked food: The supplier perspective. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.22 .

Çifçi, İ., Demirkol, Ş., Kandemir Altunel, G., & Çifçi, H., (2020). Overcoming the food neophobia towards science-based cooked food: The supplier perspective. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.22.

Çifçi, İbrahim Et Al. "Overcoming the food neophobia towards science-based cooked food: The supplier perspective," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.22, 2020

Çifçi, İbrahim Et Al. "Overcoming the food neophobia towards science-based cooked food: The supplier perspective." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.22, 2020

Çifçi, İ. Et Al. (2020) . "Overcoming the food neophobia towards science-based cooked food: The supplier perspective." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.22.

@article{article, author={İbrahim ÇİFÇİ Et Al. }, title={Overcoming the food neophobia towards science-based cooked food: The supplier perspective}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2020}